Sausage, bean & bacon bake

• chipolatas↗12
• smoked dry-cured bacon↗200g g

  lardons

• sunflower oil↗4 tbsp tbsp
• passata↗680g g
• sweet smoked paprika↗1 tbsp tbsp
• tomato purée↗3 tbsp tbsp
• brown sugar↗1 tbsp tbsp
• brown sauce100g g
• cannellini beans g

  drained and rinsed

• eggs↗6
• piles of hot buttered toast

  to serve

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp – you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.

2. 2

   Whisk together the passata, paprika, tomato purée, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead – cool first, tip into a plastic container, then chill.

3. 3

   Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (add another 10 mins if cooking from chilled).

4. 4

   Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat the remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and plenty of hot buttered toast.