Cowboy Beans with Poached Egg

Ingredients

Serves 1

• 1 tsp olive oil
• 3 chicken sausages
• 150g tinned chopped tomatoes
• 1 1/2 tsp tomato puree
• 1 1/2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp honey
• 1 tsp dijon mustard
• 200g tinned cannelini beans, drained
• Salt and pepper
• 1 egg

Method

Heat the oil in a saucepan over a medium heat, add the sausages and fry for 5 minutes until browned all over. Remove from the pan and set aside.

Pour the tomatoes into the pan then stir in the tomato purée, Worcestershire sauce, smoked paprika, honey and mustard. Add a splash of water, bring to the boil then simmer for 5 minutes.

Chop the sausages into bite-sized pieces, stir into the tomato sauce then add in the beans. Bring back to a simmer then cook gently for 5 minutes. Season to taste.

Meanwhile, crack the egg into a small pan of simmering water and poach gently for roughly 3 minutes until the white is set and the yolk is still runny, or until cooked to your liking. Spoon the beans into a bowl, top with the poached egg and serve.

Tip

Batch cook several portions of the recipe (without the poached egg) then divide into portions and freeze some for later use.

This will keep in the fridge for up to 3 days or can be frozen for up to 1 month. Defrost overnight in the fridge and reheat in the microwave until piping hot, then serve with the poached egg.

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