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Barbecue baked beans & eggs
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1½ tsp sunflower oil
½ onion, finely chopped
400g can chopped Italian tomatoes with olive oil & garlic
½ x 190g jar roasted red pepper and chorizo sauce
400g can cannellini beans, drained
1 tbsp dark brown muscovado sugar
2 tsp fresh thyme leaves
2 essential Free Range White Eggs
1. Heat the oil in a frying pan, then stir in the onion. Season and fry over a medium heat for 5 minutes, or until golden. Stir in the tomatoes, red pepper and chorizo sauce, beans, sugar and most of the thyme. Simmer for 5 minutes.
2. Make two gaps in the beans, then crack an egg into each. Season the eggs, then cover the pan and simmer for 5-8 minutes until the whites are set but the yolks are still soft. Scatter with a few more thyme leaves. Delicious served with toasted tortilla wraps or crusty bread.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in November 2019.