Heat a large frying pan over low heat and add a drizzle of olive/canola oil. Add 2 peeled and minced garlic cloves and leaves of 2 rosemary sprigs, and fry, 2 minutes. Add 2 large, diced tomatoes and 2,5ml (½ tsp) dried chilli flakes to the pan. Increase the heat to medium and fry, stirring, 5 minutes. Add 2 x 410g tins baked beans in tomato sauce and simmer, 10 minutes. Season with salt and freshly ground black pepper to taste, and add a few drops of hickory liquid smoke (optional). Bring the bean mixture to a very gentle simmer and have 4 eggs at the ready. You’ll be poaching the eggs in the bean mixture, so make an egg-sized well on one side of the pan and add an egg to it, then add the 3 remaining eggs in the same way (you should have a pan of gently bubbly beans, with 4 eggs poaching in the beans). Cover the pan with a lid and simmer until the eggs are cooked to your liking, about 4 minutes for medium. Serve in bowls, garnished with fresh basil sprigs.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart