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

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  • 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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