Posh egg, chips & beans

• large baking potatoes↗4

  cut into wedges

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• smoked paprika↗1 tsp tsp
• thyme sprig↗1
• chopped tomatoes400g can g
• cannellini beans↗2 x 400g cans

  2 x 400g cans

• eggs↗4
• flat-leaf parsley↗handful chopped

  handful chopped

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Fry or poach the eggs. Serve alongside the wedges and beans and garnish with the parsley.