Fresh & Light

Boston Baked Beans & Eggs

The Weekly | July 19, 2016

Prep 20 mins
Cook 35 mins
Serves 4

1 tbsp olive oil
2 beef bacon rashers, thinly sliced
1 onion, chopped
400g can diced tomatoes
2 tbsps treacle
2 tbsps brown sugar
2 tsps mustard powder
2 cloves garlic, peeled, finely chopped
1 long red chilli, sliced
2 bay leaves
2 x 400g cans cannellini beans, rinsed, drained
1 tbsp red wine vinegar (optional)
4 eggs
Rocket leaves, feta, buttered toast, to serve

1. In a large, heavy-based, deep frying pan, heat oil on medium. Saute beef bacon and onion, 6 to 8 mins, until beef bacon is well browned and onion softens.
2. Stir in tomatoes, treacle, sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 mins.
3. Mix beans and vinegar through. Simmer, uncovered, 4 to 5 mins, until sauce thickens. Season to taste.
4. Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, 3 to 4 mins, until egg-whites are completely set. Scatter with rocket leaves and crumble feta over. Serve with toast.

TIP: This dish would also work well as a vegetarian meal – just swap beef bacon for 200g sliced button mushrooms.


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