Boston Baked Beans & Eggs

Ingredients

• 1 tbsp olive oil
• 2 pork rashers, thinly sliced 1 onion, chopped
• 400g can diced tomatoes
• 2 tbsp treacle
• 2 tbsp brown sugar
• 2 tsp mustard powder
• 2 garlic cloves, peeled, finely chopped
• 1 long red chilli, sliced
• 2 bay leaves
• 2 x 400g cans cannellini beans, rinsed, drained
• 1 tbsp red wine vinegar 
• 4 eggs

• rocket leaves, feta, buttered toast, to serve

Method

1. In a large, heavy-based, 1 , on medium. Sauté pork and onion for 6-8 minutes, until pork is well browned and onion softens.
2. Stir in tomatoes, treacle, 2st sugar, mustard, garlic, chilli and bay leaves. Bring to simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3. Mix beans and vinegar uncovered, for 4-5 minutes, until sauce thickens. Season.
4. Using a large spoon, make 4 indents in mixture. Crack an egg into each indent. Cook, covered, for 3-4 minutes, until egg whites are completely set. 
5. Scatter with rocket leaves and crumble feta over. Serve with toast..