Smoky Curried Breakfast Beans, Eggs and Sausages

01 Apr 2022

Smoky Curried Breakfast Beans, Eggs and Sausages

35 Minutes | easy | Serves 4


  • 400g can cannellini beans, drained and rinsed
  • 1 large onion, finely diced
  • 400g can chopped tomatoes
  • 2 cloves garlic, crushed or finely grated
  • 2 teaspoons soft brown sugar
  • A good dash of Worcestershire sauce
  • 4 eggs
  • 6 pork sausages, squeezed from their skins and broken into chunks
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Pinch ground cinnamon
  • Finely chopped chives, to garnish



Light 2 central burners

Light 2 central burners on the Jupiter Outback BBQ and set the heat to medium.

Heat a splash of oil and add the sausages. Cook until the meat is browned, stirring.

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Add the onions

Add the onions. Cook, stirring, until beginning to soften – around 10 minutes. Add the garlic and ground spices and cook for a minute more.

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Add the beans

Add the beans, tomatoes, sugar, Worcestershire sauce and some salt and pepper. Mix well to combine and allow to cook for a further 10 minutes or so.

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Make 4 small wells

After this time, make 4 small wells in the beans and crack in the eggs. Season each with a little more salt. Close the lid of the BBQ and cook until the eggs are just set.

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Scatter with chives and serve with toast.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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