Roast tomatoes
Tomatoes take on an intense, deep flavour after roasting and a versatile ingredient for lots of other recipes. Here, we add garlic, balsamic vinegar and thyme
Posh egg, chips & beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large baking potatoescut into wedges
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 tsp smoked paprika
- 1 thyme sprig
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beans
- 4 eggs
- handful chopped flat-leaf parsley
Nutrition: per serving
- kcal462low
- fat16g
- saturates3g
- carbs50g
- sugars7g
- fibre13g
- protein23g
- salt0.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the potatoes into a large roasting tin and toss with 1 tbsp of the oil and some seasoning. Bake for 45 mins-1 hr until crisp and golden, tossing them again halfway through.
step 2
Meanwhile, heat the remaining oil in a pan. Add the onion and cook for 10-15 mins until starting to soften, then add the paprika, thyme, chopped tomatoes and beans (including the liquid from the can) and stir well. Simmer for 15 mins, or until thickened, then discard the thyme sprig.
step 3
Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.
