Feed a crowd with this all-in-one brunch dish with homemade baked beans, chipolatas, bacon and fried eggs

1.    Ingredients

12 chipolatas

200g percent smoked dry-cured bacon lardoons

Four tbsp sunflower oil

680g bottle passata

1 tbsp candy smoked paprika

Three tbsp tomato purée

1 tbsp brown sugar

100g brown sauce

3 x 400g cans cannellini beans, tired and rinsed

6 eggs

Piles of hot buttered toast , to serve

2.    Method

STEP 1

Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil collectively in a massive roasting tin. Roast for 20-30 minutes till the whole thing is popping brown and crisp – you could need to tip off any liquid and stir it halfway. Use a fish slice to scrape up any caught bits.

STEP 2

Whisk collectively the pasta, paprika, tomato purée, sugar, brown sauce, 250ml water, a touch salt and plenty of pepper. Stir into the tin with the beans. Can be made 1 day ahead – cool first, tip right into a plastic container, then chill.

STEP 3

Put the tin again in the oven and bake for any other 20 minutes till thickened and bubbling (upload any other 10 minutes if cooking from chilled).

STEP 4

Turn off the oven however go away the tin in to maintain heat even as you fry the eggs. Heat the closing oil in a massive frying pan, crack within side the eggs and fry them for your liking. Serve the fried eggs with the sausage bake and masses of warm buttered toast.