Waitrose and Partners
Barbecue baked beans & eggs

Barbecue baked beans & eggs

These homemade baked beans are cooked in chopped tomatoes and roasted peppers and chorizo sauce. The dark muscovado sugar brings a deep sweetness and the eggs add a great source of protein.

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VegetarianHigh fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 tsp sunflower oil (approx. 1-2 tsp)
  • ½ onion, finely chopped
  • 400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
  • ½ x 190g jar Waitrose Roasted Red Pepper & Chorizo Sauce
  • 400g can cannellini beans, drained
  • 1 tbsp dark brown muscovado sugar
  • 2 tsp thyme
  • 2 Waitrose British Blacktail medium Free Range Eggs


  1. Heat the oil in a frying pan then stir in the chopped onion. Season, then fry over a medium heat for 5 minutes or until golden and softened. Stir in the tomatoes, red pepper and chorizo sauce, beans, sugar and most of the thyme leaves. Season and 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.

Cook’s tip

For a Middle Eastern twist, switch the red pepper sauce for a good dollop of harissa and the thyme for plenty of coriander. Serve with a spoonful of thick yogurt.


Typical values per serving when made using specific products in recipe


1,831kJ/ 438kcals



Saturated Fat












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