The BBC Good Food logo
Egg, chips and beans on plate with fork

Posh egg, chips & beans

By
Rating: 5 out of 5.1 rating
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal462
fat16g
saturates3g
carbs50g
sugars7g
fibre13g
protein23g
salt0.3g
Advertisement

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

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.

Goes well with

Recipe from February 2019, February 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content