Serve up baked beans with a difference
Baked bean brekkie
★ olive oil 3 ★ French shallots, finely chopped ★ 2 garlic cloves, finely chopped ★ 1 tbs finely chopped rosemary leaves ★ 1×400g tin butter beans, drained and rinsed ★ 500g fresh tomatoes, roughly chopped ★ 250g cherry tomatoes ★ 4 free-range eggs
Preheat the oven to 175 degrees.
Heat the oil in a medium non-stick ovenproof pan or flameproof casserole dish over a medium heat.
Add the shallots and cook for 3-5 minutes, or until softened and translucent, then add the garlic and cook for a further minute.
Add the rest of the ingredients, except the eggs, and bring everything to a gentle boil. Use a serving spoon to make four little wells in the bean mixture, then crack an egg into each well.
Transfer the pan to the oven and cook for 15-20 minutes, or until the eggs are cooked to the desired “doneness”.
Remove from the oven and allow to sit for 5 minutes before serving with fresh crusty bread.
Cook eggs through completely for babies under 12 months and pregnant mothers.