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.
Smoky Pork Beans & Soft-Boiled Eggs
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.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
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
Nutritional Information
Calories: 606
Protein: 59g
Carbs: 29g
Fat: 27g
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)
Nutritional Information
Calories: 676
Protein: 66g
Carbs: 30g
Fat: 32g
Smoky Pork Beans & Soft-Boiled Eggs
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.
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Cooking Instructions
- 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.
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