Whip up a classic egg and chips with smoky beans for an easy dinner or weekend brunch. This version is healthy, high in fibre and low-calorie too
Ingredients
- 4 large baking potatoes, cut into wedges
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp smoked paprika
- 1 thyme sprig
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beans
- 4 eggs
- handful chopped flat-leaf parsley
Method
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Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.
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Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.
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Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.