Smart­points VALUE PER SERVE 8 | SERVES 4 | PREP 25 mins | COOK­ING TIME 20 mins

Weight Watchers Magazine (Australia) - - From The Cookbooks -

1 tbs olive oil 125g Hans 98% Fat Free Short Cut Ba­con,

fat trimmed, coarsely chopped 3 green shal­lots, sliced 1 red cap­sicum, coarsely chopped 3 corn cobs, ker­nels re­moved 2 gar­lic cloves, crushed 2 cups (300g) frozen broad beans,

thawed, pod­ded 200g grape toma­toes, halved 2 tsp fresh thyme leaves ½ cup (125ml) chicken stock 4 eggs

1 Heat oil in a deep non-stick fry­ing pan over medium heat. Cook ba­con, stir­ring, for 5 min­utes or un­til browned. Trans­fer to a plate.

2 Cook shal­lot, cap­sicum and corn in same pan, stir­ring, for 3 min­utes or un­til al­most ten­der. Add gar­lic and cook, stir­ring, for 1 minute or un­til fra­grant. 3 Add beans, tomato, thyme and stock and bring to the boil. Re­duce heat and sim­mer, un­cov­ered, for 5 min­utes or un­til veg­eta­bles are ten­der and liq­uid has slightly re­duced. Add ba­con and cook, stir­ring, for 1 minute or un­til warmed through. Trans­fer succotash to a bowl and cover to keep warm. 4 Re­heat same cleaned pan over medium-high heat. Fry eggs for 2–3 min­utes or un­til cooked to your lik­ing. Top succotash with eggs and sprin­kle with pep­per to serve. SERVE WITH Crusty whole­grain bread. Add 2 Smart­points value for a 35g slice per serve.

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