Boston baked beans and eggs
1 tbsp olive oil
2 beef bacon rashers, thinly sliced
1 chopped onion
400g chopped tomatoes
2 tbsp treacle
2 tbsp brown sugar
2 tsp mustard powder
2 garlic cloves, chopped
1 red chilli, sliced
2 bay leaves
1 tbsp red grape vinegar
In a large, heavy-based, deep frying pan, heat oil on a medium heat. Sauté beef bacon and onion for 6-8 mins, or until the beef is browned and the onion softens.
Stir in the tomatoes, treacle, sugar, mustard, garlic, chilli and bay leaves. Bring to a simmer. Reduce the heat to low and simmer, covered, for 15 mins.
Add beans and vinegar. Simmer, uncovered, 4-5 mins, until the sauce thickens. Season to taste.
Using a large spoon, make four ‘wells’ in the mixture. Crack an egg into each well. Cook covered for 3-4 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 the beef bacon for 200g of sliced button mushrooms.