Barbecue baked beans & eggs

Name: Barbecue baked beans & eggs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 tsp sunflower oil (approx. 1-2 tsp); ½ onion, finely chopped; 400 g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic; 190 g jar Waitrose Roasted Red Pepper & Chorizo Sauce; 400 g can cannellini beans, drained; 1 tbsp dark brown muscovado sugar; 2 tsp thyme; 2 Waitrose British Blacktail medium Free Range 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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Ingredients

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

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.