Baked Potatoes with Smoked Chilli Beans and Poached Eggs
Photography by Aaron McLean.
Potatoes are a kitchen staple and it’s easy to transform them into a delicious meal with this hearty bean topping, kransky sausages and poached eggs. It’s worth seeking out the chipotle chilli powder as it does add a lovely smoky flavour to the beans. For a vegetarian version just leave the bacon out of the beans and omit the sausages.
Serves: 4
INGREDIENTS
4 large Agria potatoes, about 250 grams each
sea salt and freshly ground pepper
Smoked chilli beans
2 tablespoons olive oil
1 large onion, sliced thinly
100 grams streaky bacon, sliced thinly, optional
2 cloves garlic, crushed
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon ground cumin
½–1 teaspoon chipotle chilli powder or regular chilli powder (I used Jonathon’s Spices)
1 x 400 gram tin crushed tomatoes
1 x 400 gram tin black beans, drained and rinsed
¼ cup water
To serve
4 kransky or other favourite sausage, hot
4 poached eggs
handful of rocket
METHOD
Preheat the oven to 200°C.
Scrub the potatoes then dry and prick several times with a fork. Rub the skins with a little oil then sprinkle with salt and pepper. Place on an oven tray and bake for about 1 hour or until tender when pierced with a skewer.
Beans: Heat the oil in a sauté pan and add the onion, bacon, garlic, mustard, Worcestershire sauce, cumin and the chilli. Season and cook for 10 minutes over a medium low heat, stirring often.
Add the tomatoes, black beans and the water, season and bring to the boil. Simmer gently for 10 minutes until reduced and thick.
To assemble: Cut a cross ¾ of the way down each potato and squeeze gently from the base to open out. Place a spoonful of beans into the potatoes then a sausage. Add a few more beans, a pile of rocket, a poached egg and a grind of pepper.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBaked Potatoes with Smoky Spanish Beans with Poached Eggs
Article by Claire Aldous
RecipeBoston Baked Beans
Article by Claire Aldous- Recipe
Baked Potatoes with Devilled Onions, Kransky Sausages and Mayo
Article by Claire Aldous - Recipe
Baked Potatoes with Smoked Salmon with Herb and Spring Onion Salsa
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.