Try this appetizing dish for a nourishing family lunch or dinner. Serve with crusty bread and butter and, to drink, some well-chillcd lager.
6 slices lean bacon, rinds removed and chopped
1 garlic clove, crushed
14 oz. canned peeled tomatoes, drained
2 teaspoons tomato puree
1 teaspoon salt
2 teaspoon black pepper
1 teaspoon paprika
2 teaspoon dried basil
16 oz. canned baked beans
8 oz. garlic sausage, sliced
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the bacon and garlic in a large frying-pan and set the pan over moderate heat. Fry for 5 to 6 minutes, turning and stirring occasionally, or until the bacon is evenly browned. Add the tomatoes, tomato puree, salt, pepper, paprika and basil. Cook, stirring constantly, for 4 minutes. Remove the pan from the heat.
Place the baked beans with the can liquid in a large ovenproof dish and top with the sausage slices. Spoon over the tomato and bacon mixture.
Using the back of a metal spoon, make 6 indentations in the mixture and break an egg into each indentation.
Cover the dish with aluminium foil and place it in the centre of the oven. Bake for 25 to 30 minutes or until the eggs have set.
Remove the dish from the oven. Remove and discard the foil. Serve immediately.