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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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Ingredients
2 tsp sunflower oil (approx. 1-2 tsp)
½ onion, finely chopped
400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
1/2 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
Method
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,831kJ/ 438kcals
Fat
20g
Saturated Fat
3.6g
Carbohydrates
40g
Sugars
25.3g
Fibre
9.4g
Protein
17.2g
Salt
1.5g
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