A slightly deceptive title!
This is super for breakfast, lunch or dinner served over toast or a baked potato for a gluten free option.
You can make the bean mix the day before, refrigerate and then warm through gently before continuing with the eggs.
400g bacon, diced
1 large onion, diced
2 cloves garlic, sliced
2 x 420g kidney beans, drained and rinsed
750mls passata or sieved tomatoes
1 tablespoon tomato paste
1 tablespoon smoked paprika
1/4 teaspoon cayenne powder
1 tablespoon maple syrup
salt and pepper
In a large frying pan, cook the bacon over medium to high heat until it is a little crispy. remove bacon but leave the fat in the pan.
Add the onion and garlic to the pan and cook until softened.
Return the bacon to the pan and add the beans, passata, water, tomato paste, maple…
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