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 syrup, smoked paprika and cayenne. Season with salt and pepper
Bring up to the boil and then let gently simmer for 30mins until the sauce is thickened. Check the seasoning.
Make slight wells in the bean mix and crack an egg in, repeat for each egg.
Cook the eggs until the white is set and the yolk is still runny.
Serve over toasted bread or a baked potato.