Ingredients

• 1 tbsp light olive oil
• 8 x 10% fat pork sausage
• cut into chunks
• 6 spring onions
• finely chopped
• 200g/7oz mushrooms
• thinly sliced
• 2 garlic cloves
• crushed
• 400g/14oz cherry tomatoes
• halved
• 400g tin baked beans
• 4 large free-range eggs
• ¼ tsp sweet smoked paprika
• 40g/1½oz feta
• 2 tbsp finely chopped flat leaf parsley
• to garnish

Directions

• Heat the oil in a large
• wide frying pan. Brown the sausages for 2–3 minutes
• then remove from the pan and set aside.
• Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes
• or until softened. Add the garlic and fry for 1 minute. Add the tomatoes
• beans and sausages and simmer for 20 minutes or until the sausages are cooked through.
• Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes
• or until the whites are set or cooked to your liking.
• Sprinkle a little paprika over each egg
• crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.