Serving size

1 person 2 people 4 people

Ingredients

2 tbsp red wine vinegar
2 egg (Eggs)
10g pine nuts
300g free-range pork strips
1 shallot
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
100g passata
240g borlotti beans (drained)
1 handful of fresh flat-leaf parsley
1 handful of fresh chives
2 tsp smoked paprika
180g Tenderstem broccoli
2 garlic clove

Allergens

Contains: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	606Kcal
	412kJ	2536kJ
Fat	4.4g	27g
of which saturates	0.8g	4.9g
Carbohydrates	5g	29g
of which sugars	2.1g	13g
Protein	9.6g	59g
Salt	0.18g	1.1g
Fibre	2.7g	17g

Ingredients

2 tsp smoked paprika (use half)
180g Tenderstem broccoli (use half)
2 garlic clove
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
100g passata (use half)
240g borlotti beans (drained) (use half)
2 tbsp red wine vinegar (use half)
1 handful of fresh chives (use half)
2 egg (Eggs)
1 x 150g free-range pork strips
1 shallot (use half)
10g pine nuts (use half)
1 handful of fresh flat-leaf parsley (use half)

Allergens

Contains: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	676Kcal
	422kJ	2829kJ
Fat	4.7g	32g
of which saturates	0.9g	6.1g
Carbohydrates	4g	30g
of which sugars	2.0g	13g
Protein	9.8g	66g
Salt	0.19g	1.3g
Fibre	2.5g	17g

Back

Ready in 20 High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Smoky Pork Beans & Soft-Boiled Eggs

Prep time: 0 mins

Total time: 20 mins

Cuisine: British

Food group: Pork

Simple and comforting – what weeknight dinner should be. Simmer free-range pork strips and borlotti beans in a rich tomato sauce with smoky paprika and sundried tomato paste. A zingy herb dressing of chives, red wine vinegar and pine nuts to finish. And don't forget the oozy soft-boiled eggs.

Cooking Instructions

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.

Finely dice the shallot. Finely chop or crush the garlic. 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 2 tsp oil on medium-high heat. Add the pork, shallot and garlic and cook for 4-5 mins, until the shallot begins to soften.
Drain and rinse the beans, then add to the pork pan along with the sundried tomato paste, passata and 50ml water (25ml for 1 person). Simmer for 8-10 mins, until the sauce reduces slightly. Add a splash of water if it gets too thick.
Meanwhile, fill 2 small saucepans with hot water and bring to a boil. Carefully lower the eggs into one pan using a spoon. Boil for 6 mins then remove, run under cold water and carefully peel. Trim the broccoli, and add it to the other pan. Boil for 3-4 mins, until cooked, then drain.
Finely chop the chives, parsley and half the pine nuts. Add to a mixing bowl and mix with the vinegar, 2 tsp olive oil and a pinch of sea salt.
Serve the beans topped with the eggs. Dot over the herby sauce. Serve the broccoli on the side with the remaining pine nuts sprinkled on top.