- 4 large baking potatoes, cut into wedges
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp smoked paprika
- 1 thyme sprig
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beans
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- handful chopped flat-leaf parsley
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.
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.
Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.