Tomatoes with Egg, Bacon & Beans
Ingredients
4 medium tomatoes
4 eggs
3 slices 97% fat-free bacon, chopped
420g (14oz) can baked beans in tomato sauce
1 tablespoon chopped fresh flat-leaf parsley
Method
1 Preheat oven to 180°C (350°F/Gas 4).
2 Cut off and reserve the tops of the tomatoes. Scoop out the centres, leaving a shell about 1 cm (1/2 in) thick. Put the tomatoes and the reserved tops on a baking tray.
3 Break an egg into each tomato and sprinkle with the bacon. Bake the tomatoes and their tops for
15-20 minutes or until the tomatoes are soft and the eggs are cooked.
4 Meanwhile, put the beans and half the parsley into a pan and cook over medium heat for 5 minutes or until heated through.
5 Sprinkle the tomatoes with the remaining parsley, replace the tomato tops and serve with the beans. Serves 4
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