SUCCOTASH WITH EGG
Smartpoints VALUE PER SERVE 8 | SERVES 4 | PREP 25 mins | COOKING TIME 20 mins
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.