The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Soft-Boiled Eggs & Smoky Pork Beans
Simple and comforting – what weeknights were made for. Stew free-range pork and beans in a rich tomato sauce, then top with an oozy egg. Serve with nutritious broccoli and crunchy pine nuts.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 1 garlic bulb (use half)
- 1 handful of fresh chives
- 1 tbsp smoked paprika
- 1 onion
- 4 tbsp red wine vinegar
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 480g borlotti beans (drained)
- 4 egg (Eggs)
- 500g free-range pork strips
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 handful of fresh flat-leaf parsley
- 240g Tenderstem broccoli
Nutritional Information
Calories: 526
Protein: 51g
Carbs: 27g
Fat: 23g
Soft-Boiled Eggs & Smoky Pork Beans
Simple and comforting – what weeknights were made for. Stew free-range pork and beans in a rich tomato sauce, then top with an oozy egg. Serve with nutritious broccoli and crunchy pine nuts.
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Cooking Instructions
- Finely dice the onion. Finely chop or crush 3 garlic cloves. On a separate board, dice the pork into 1cm pieces. Place the pork in a mixing bowl and toss with the paprika, a pinch of sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pork, onion and garlic and cook for 5-6 mins, until the onion begins to soften.
- Drain and rinse the beans, then add to the pork along with the sundried tomato paste, chopped tomatoes and 75ml water. Simmer for 10-12 mins, until the sauce reduces slightly.
- Meanwhile, bring 2 small saucepans filled with hot water to a boil. Carefully lower the eggs into a saucepan using a spoon. Boil for 6 mins, then remove, run under cold water and carefully peel. Trim the broccoli, then add to the other saucepan and boil for 3-4 mins, until soft, then drain.
- Make the herby sauce. Finely chop the chives, parsley and half the pine nuts. Place in a bowl and mix with the vinegar, 1 tbsp olive oil and a pinch of sea salt.
- Serve the beans topped with the eggs. Dollop with the herby sauce. Serve the broccoli sprinkled with the remaining pine nuts.
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