TODAY’S RECIPE: Posh egg, chips and beans
FAMILY favourite with a twist. Serves: 6.
Ingredients
4 big baking potatoes, cut into wedges
2 tbsp olive oil
1 onion, finely chopped
1 tsp smoked paprika
1 thyme sprig
400 g can chopped tomatoes
2 x 400 g cans cannellini beans
4 eggs
Handful chopped flat-leaf parsley
Method
1 Preheat oven to 200c/180c fan/gas 6. Toss wedges with 1 tbsp oil and seasoning in a large roasting tin. Bake for 45 minutes until crisp and golden, tossing halfway through.
2 Heat remaining oil in a pan. Add onion and cook for ten minutes until starting to soften, then add paprika, thyme, tomatoes and beans, including liquid from can. Stir well and simmer for 15 minutes until thickened. Discard thyme.
3 Fry or poach eggs. Serve with wedges and beans. Garnish with parsley.
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2022-09-29T07:00:00.0000000Z
2022-09-29T07:00:00.0000000Z
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