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Barbecue baked beans & eggs
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1-2 tsp sunflower oil
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 fresh thyme leaves
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.
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:
Low in saturated fat
This recipe was first published in February 2018.