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.
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
4 kransky or other favourite sausage, hot
4 poached eggs
handful of rocket
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.