• 1 medium onion, peeled and chopped
  • 1 tsp vegetable oil
  • 1 x 308g carton black beans
  • 1 red chilli
  • ½ jar of Loyd Grossman tomato & chilli 350g pasta sauce
  • 100g smoked bacon lardons
  • ½ tsp smoked paprika
  • 10 cherry tomatoes, halved
  • 1 tbsp olive oil
  • ½ lime, juice only
  • 1 tbsp chopped coriander leaves
  • ½ medium red onion, chopped
  • 4 eggs
  • 1 tbsp white vinegar/ white wine vinegar/ cider vinegar
  • 1 pinch salt
  • 1 pinch pepper


  1. 1

    Make the salsa. Mix the cherry tomatoes, red onion, olive oil, lime juice and coriander leaves. Season to taste with salt and pepper and set aside.

  2. 2

    Heat the vegetable oil in a large, non stick pan. Add the onion and cook for 2-3 minutes. Add the bacon lardons and cook for 5 minutes until bacon is cooked and onions soft.

  3. 3

    Add the chilli and the paprika and cook for 30 seconds. Add the beans and the pasta sauce. Heat through and cook for 2-3 minutes. Remove from the heat and smash the beans up a bit with a wooden spoon or a potato masher. Set aside in the pan.

  4. 4

    Bring a large pan of water to the boil and add the vinegar. Carefully crack the eggs into the pan and cook for about 3 minutes. Remove with a slotted spoon and leave to drain on a piece of kitchen paper.

  5. 5

    Place the beans back onto the heat and heat through. Once hot, place onto two plates and top with the eggs and the salsa. 

Nutritional Details

Each serving provides
  • Energy 2462kj 588kcal 29%
  • Fat 37.3g 53%
  • Saturates 9.4g 47%
  • Sugars 13.8g 15%
  • Salt 3.1g 52%

% of the Reference Intakes

Typical values per 100g: Energy 461kj/110kcal

Each serving provides

23.8g carbohydrate 10.6g fibre 34.1g protein

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