Campfire smoky bean brekkie
SERVES 8-10 PREP 10 mins COOK 30 mins EASY
Heat 4 tbsp olive oil in a large frying pan, and sizzle 4 rosemary sprigs for 1 min. Remove and discard. Brown 6 chipolatas in the oil, then push to the side. Add 12 small cooking chorizo, halved, and 6 chopped hot dogs. Cook for 3-4 mins, then push everything to one side. Add 2 chopped onions and fry for 8 mins more, or until softened. Add 500ml passata, 300g barbecue sauce, 2 x 400g cans haricot beans, drained, and 2 x 400g cans borlotti beans, drained. Mix and bring to a simmer. Make eight to 10 gaps in the mixture using a spoon, then crack an egg into each. Cover with foil and cook for 10 mins, or until the eggs are cooked to your liking. Top with chopped rosemary, if you like, and serve with buttered toast.
GOOD TO KNOW 1 of 5-a-day
PER SERVING 441 kcals • fat 27g • saturates 27g • carbs 8g • sugars 12g • fibre 5g • protein 23g • salt 2.3g
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