- 12 chipolatas
- 200g pack smoked dry-cured bacon lardons
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 680g bottle passata
- 1 tbsp sweet smoked paprika
- 3 tbsp tomato purée
- 1 tbsp brown sugar
- 100g brown sauce
- 3 x 400g cans cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 6 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- piles of hot buttered toast, to serve
Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp – you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.
Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead – cool first, tip into a plastic container, then chill.
Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).
Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.