Family camping recipe for 8-10 (easily halved) people, takes only 30 mins; recipe has olive, rosemary sprigs, chipolata, cooking chorizo, hot dog sausages, onion, passata, bbq sauce, borlotti beans, haricot beans, egg and toast.
Campfire smoky bean brekkie
Course: Family camping
Servings
8-10 (easily halved)
servings
Prep time
10 mins
Ingredients
- Onion: 2 onions, chopped
- Egg: 8-10 eggs
- Olive: 4 tbsp olive or rapeseed oil
- Passata: 500ml carton passata
- Toast: toast, to serve
- Chipolata: 6 chipolatas
- Rosemary Sprigs: 3-4 rosemary sprigs
- Borlotti Beans: 2 x 400g cans borlotti beans, drained
- Cooking Chorizo: 12 small cooking chorizo, halved
- Hot Dog Sausages: 6 good-quality smoked hot dog sausages, cut into large chunks
- Bbq Sauce: 300g good quality BBQ sauce (we used Stokes)
- Haricot Beans: 2 x 400g cans haricot beans, drained
Directions
- Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few mins until the chorizo starts to release some of its oil, then push these aside too. Add the onions and cook until soft, about 8 mins.
- Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few mins, then stir in the beans and bring everything back to a bubble.
- Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 mins or until the eggs are cooked to your liking. Top with the rosemary and serve with buttered toast and mugs of tea.
