Using ingredients we now rely on from the pantry or freezer, Australian Eggs has shared three recipes to help make cooking for breakfast, lunch and dinner at home less repetitive and tastier. Whether that's canned beans or frozen veggies, below are some ideas for delicious meals you can whip up in the comfort of your own kitchen.
PREP: 20 minutes
COOK: 30 minutes
1 tbsp olive oil
1 red onion, finely chopped
3 celery sticks, diced
100g smoked bacon, trimmed, diced
2 garlic cloves, crushed
3 tsp smoked paprika
2 tbsp tomato paste
2 x 400g cans cannellini beans, rinsed, drained
400g can diced tomatoes
1 tbsp Worcestershire sauce
1 tbsp pure maple syrup
Fresh parsley sprigs, to serve
Toasted sourdough, to serve
Heat the oil in a large saucepan over medium heat. Cook the onion, celery and bacon, stirring, for 6-7 minutes or until light golden. Add the garlic and paprika and continue to cook, stirring for 1 minute or until fragrant. Add the tomato paste and cook, stirring, for another minute.
Add the beans, canned tomatoes, Worcestershire sauce, maple syrup and 80ml of water and stir to combine. Bring the mixture to the boil then reduce heat to low and simmer uncovered, for 20 minutes or until thickened.
Meanwhile, fill a large deep-frying pan three-quarters with water and bring to the boil. Reduce the heat and keep at a simmer. Carefully break 1 egg into a cup and slide it into the water. Repeat with remaining eggs to gently poach them for 1-2 minutes each or until the egg whites are set and yolks are still soft.
Serve the beans topped with a poached egg and sprinkled with parsley.
Tip: You can make the baked beans ahead and freeze them (without the egg). Place in airtight containers and freeze for up to 1 month.