Smokey Beans and a Fried Egg
Take beans on toast to the next level! Perfect for any time of day, these smokey beans on toast are simpler than you think to make from scratch. Just top them with a crispy fried FREE egg to make this a super-filling meal too.
Prep: 5 mins | Cook: 15 mins
Serves 4 people
Ingredients
- 1 tbsp rapeseed oil
- 1 small red onion, finely diced
- Sea salt & cracked black pepper
- 1 small red pepper, finely diced
- 2 tsp sweet, smoked paprika
- 1 tsp garlic powder
- 2 tbsp BBQ sauce
- 1 tbsp Lea & Perrins sauce
- 2 cans cannellini beans
- 400g passatta
- 4 thick-cut slices bread, toasted (to serve)
- 1/2 tbsp rapeseed oil (to serve)
- 4 large FREE free range eggs
Method
- Heat the oil in a large frying pan over a medium-high heat. Add the red onion along with a pinch of salt and fry for 3 - 4 minutes until the onion starts to soften. Add the pepper to the pan and fry for a further 2 minutes.
- Sprinkle in the paprika and garlic powder and fry for 1 minute, stirring continuously to ensure the spices don’t burn. Add the bbq sauce and Lea & Perrin’s and stir to combine all the ingredients.
- Wash and drain the beans before adding them to the pan along with the passatta and 75ml water. Lower the heat and allow to simmer for 5 - 6 minutes until the sauce is thick and the beans are warm.
- Place the toasted bread on plates and generously spoon over the beans - no need to butter the bread as it will soak up all the sauce whilst you fry the eggs.
- In the dirty pan, add 1/2 tbsp oil and turn the heat up to medium. Once the oil is hot, crack in the eggs and fry to your preference.
- Using a fish slice, serve the fried eggs on top of the beans and finish with a crack of black pepper and pinch of salt.
