Feed a crowd with this all-in-one brunch dish with homemade baked beans, chipolatas, bacon and fried eggs
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
Piles of hot buttered toast , to serve
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.
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.
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).
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.