GOOD FOOD TREASURES

One of the most versatile ingredients, eggs are ideal for leisurely weekend mornings. Barney Desmazery chooses his favourite recipes from our archive

The best eggy brunch recipes from our archives

The full English shakshuka-style

A long weekend wouldn’t be complete without a fry-up. But, the problem with cooking one is that there are usually so many pans to juggle, which is not ideal if you’ve just woken up! This clever brunch is cooked in the style of a shakshuka, which makes things a lot more manageable.

SERVES 2 PREP 10 mins COOK 25 mins EASY

1 tbsp vegetable or sunflower oil 4 chipolatas

4 streaky bacon rashers 200g chestnut or button

mushrooms, sliced

400g can haricot beans, drained 200ml passata

6 cherry tomatoes

1 tbsp tomato ketchup pinch of chilli flakes (optional) 2-4 eggs small handful of parsley, chopped buttered toast, to serve

1 Heat the oil in a large, deep frying pan and cook the chipolatas until brown all over. Push to one side of the pan and add the bacon and mushrooms to the other. Fry until the bacon starts to crisp and the mushrooms are golden. Tip the contents of the pan onto a plate.

2 Tip the beans, passata and tomatoes into the pan. Add the ketchup and chilli flakes, if using, and season well. Bubble for 5 mins, then scatter the fried mushrooms over the top and nestle the chipolatas and bacon into the mixture. Create two to four gaps in the mixture (depending on how many eggs you prefer) and crack one egg into each. Cover and cook for 4-5 mins until the egg whites are set, but the yolks are still runny. Scatter with the parsley, and serve with hot buttered toast.

GOOD TO KNOW folate • fibre • 3 of 5-a-day

PER SERVING 570 kcals • fat 36g • saturates 10g •

carbs 21g • sugars 10g • fibre 8g • protein 36g •

salt 2.9g

Cooking a full English in the style of a shakshuka makes the process a lot more manageable