Tomato Baked Beans With Egg & Toast
Serves 1 person
15-20 min prep
10-14 min cook
Hearty and wholesome, these tomato baked beans are topped with a perfectly cooked egg and served with crusty toast. Comfort food at its finest.
By Jana
Ingredients
- 1 tsp Butter
- 1 tsp oil
- 1 small onion
- ½ sliced Capsicum
- ½ can chopped tomatoes
- 1 can cannellini beans, drained and rinsed
- 2 tablespoons Barker's Professional Farmstyle Tomato Relish 1kg
- Pinch Salt
- ½ tsp Paprika (or more if you like)
- 1 Toast with butter to serve
- 1-2 cups Barker's Professional Farmstyle Tomato Relish 1kg
- 1 Tbsp Garnish
- 1 tablespoon natural/Greek yoghurt
Method
- Preheat oven on grill on 220 degrees C.
- In a small ovenproof fry pan, add the butter, oil, capsicum & onion, and saute until onions are translucent.
- Add the tomatoes, beans, Anathoth Farm Tomato Relish, paprika and salt. Cook for around 8 minutes until nicely combined and beans have taken on some colour from the sauce.
- Taste and adjust seasoning if needed.
- When you are happy with the flavour of the bean mix, make a well in the centre, and add the egg. I crack my egg into a cup first, so that you can easily pour it into the gap, and also fish out any shell if you need to!
- Cook the egg for a couple of minutes until the bottom has cooked, then move to the grill to finish cooking, around 1 minute.
- While it’s grilling get your toast cooked.
- Serve straight from the pan, drizzled with the yoghurt and herbs and served with toast and Anathoth Farm Tomato Relish on the side. Delish!
This Recipe Uses
Farmstyle Tomato Relish 1kg
$16.49
1kg
