2 large white potatoes, cubes into approx 1.5cm cubes
Half a jar of bottled red peppers
Half a small white onion or a quarter large one, sliced very finely
4 rashers of bacon, fat removed
1 small tin baked beans
40g reduced fat cheddar
4 eggs (or 2 if you only want 1 egg per person)
Black pepper and salt to taste
Preheat your fan oven to 200. If not fan, adjust accordingly.
Prepare your potatoes by dicing then (skin on) into small cubes about 1.5cm square. It doesn’t need to be precise.
Spray a metal non stick dish with plenty of frylight and throw in all the potato. Try and make sure they’re evenly distributed and not sitting on top of each other too much, they cook better that way.
Pop in the oven for 15, turn once and cook for about another 15-20 until they’re starting to go golden.
While the potatoes are cooking, roughly chop up your onions and peppers and grate your 40g lighter cheddar cheese. Set aside.
Spray a frying pan with frylight and fry up your diced bacon until cooked.
Add your onions and peppers to the bacon and fry lightly until softened slightly. Doesn’t need to be brown, just soft!
At this point (drumroll) add your tin of baked beans to the frying pan and mix well. Turn off the heat until you’re ready.
When your potatoes are looking nearly ready (a light golden brown) add in your frying pan mix with the potatoes and mix it all up. Back in the oven for a further 10 minutes.
Pull the tray out the oven, scatter your cheese over the top, make mini wells in your mixture and carefully crack in your eggs.
Back in the oven for 7-9 minutes or until the white of the egg is cooked and doesn’t come away when you touch it gently.