Tuesday, January 22, 2013

Cook This: Homestyle Beans with Sausage and Baked Eggs

I got this recipe from the December 2012 issue of The Simple Things and modified it a bit. 
This made the perfect Sunday brunch.

Side noteThe Simple Things is a new lifestyle magazine in the UK that is really great
and does what it says on the tin - their blog is good too.






Homestyle Beans with Sausage and Baked Eggs
(Serves 2)
1 tbsp olive oil
2 sausages, sliced (the recipe said chorizo, we used 4 black 
pudding sausages from Waitrose)
1/2 red onion, chopped
2 cloves garlic, slived
200g diced tomatoes
1 tbsp tomato paste
2 sprigs oregano, leaves picked
2 tsp smoked paprika to taste (added by us)
30ml red wine vinegar
1 tbsp brown sugar
Sea salt and cracked black pepper
200g cannellini beans, drained (we used mixed dried beans we cooked beforehand)
2 eggs (we were hungry and had 4)
Fresh crusty bread, sliced and toasted

We threw in 5 mushrooms 3 mushrooms (dropped 2 on the floor) we had left over.
I won't lie to you, we also put in 3 strips of oak smoked streaky bacon -
we like our food and this was our big Sunday meal.
For non-English readers, streaky bacon is what you will know as just "bacon"
in America - it is streaked with lines of fat - as opposed to what is regular "bacon"
in England (closer to what Americans will know as Canadian bacon)

To cook:
1. Preheat the oven to 200 C (390 F)

2. Heat oil in a frying pan over medium heat and cook sausages until nice and brown.
Remove from pan, place on absorbent paper towel to soak up some of the fat and set aside.

3. Add red onion to the pan and cook until softened, about 5 minutes. Add garlic and cook
for a further minute. Add tomatoes, tomato paste, oregano, red wine vinegar and brown
sugar. Season with salt and pepper and allow to simmer to 10-15 minutes or until
sauce thickens, stirring occasionally.



4. Add beans and sausages and stir to combine. Bring back to a simmer. Transfer mixture
to an ovenproof dish. Make indentations in the mixture and crack an egg into each.



5. Bake for 15-20 minutes or until egg whites are jut cooked and yolks still runny.



Serve with toast.



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