Boston baked beans and eggs

Prep 0 h : 20 m
Cook 0 h : 35 m


  • 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

    4 eggs

    To serve

    Rocket leaves

    Feta cheese

    Buttered toast


  • 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.