Make a healthier take on an English breakfast, with sausages, eggs, mushrooms, tomatoes and beans. Super tasty and it even serves up three of your 5-a-day
Prep:10 mins
Serves 4
2 tbsp rapeseed oil1 small onion, finely sliced3 garlic cloves, 1 crushed, 2 whole1 heaped tsp sweet smoked paprika400g can cannellini beans, drained and rinsed½ x 400g can chopped tomatoes with herbs1 tbsp reduced-salt brown sauce300g Portobellini or chestnut mushrooms, halved3 thyme sprigs, plus extra to serve400g cherry tomatoes on the vine8 chipolatas4 medium eggs
STEP 1Heat oven to 200C/180C fan/gas 6 and heat 1 tbsp of the oil in a small saucepan. Add the onion and fry over a medium heat for 8-10 mins, or until softened and starting to turn golden brown. Add the crushed garlic and paprika and cook for 1 min more, then add the beans, chopped tomatoes and brown sauce and bring to the boil. Lower to a simmer and cook for 10-12 mins, stirring occasionally. Cover to keep warm and set aside.STEP 2Meanwhile, toss the mushrooms, thyme and cherry tomatoes in a roasting tin with the remaining garlic and oil. Roast for 12 mins until the mushrooms and tomatoes are soft, then remove from the oven and cover to keep warm. Turn the grill to its highest setting. Put the chipolatas on a foil-lined baking sheet and grill for 4-5 mins on each side, or until golden brown and cooked through.STEP 3Crack the eggs into a small bowl. Bring a pan of lightly salted water to the boil and swirl vigorously with a wooden spoon to create a whirlpool. Once the whirlpool has almost subsided, tip in one egg, then lower the heat and gently cook for 3 mins. Scoop out with a slotted spoon, transfer to a plate and repeat with the remaining eggs. Serve the roasted veg with the sausages, eggs and beans, season and scatter with thyme leaves.
