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.
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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!