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Homemade Baked Beans with Crispy Pork Chops & Poached Eggs


Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m

When a bowl of cereal just won’t do – something more substantial is needed. This is it.


  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 250 grams cherry tomatoes
  • 1 tin butter beans
  • 3 tablespoon(s) white wine vinegar
  • 6 eggs
  • 2 tablespoon(s) sunflower oil
  • 6 juicy pork chops
  • 1 handful(s) Micro herbs or parsley to serve
  • 6 slices toasted ciabatta or sour-dough bread


Step 1

Fry the onions in a glug of olive oil until soft and translucent. Stir in the garlic and cook for a few minutes.

Step 2

Stir through the tomatoes and beans, cook for about 20 minutes until the tomatoes have just wilted.

Step 3

Heat a small saucepan with water until very slowly simmering. Add the vinegar. Keep on the heat whilst you prepare the chops. Heat a griddle or frying pan with the sunflower oil, place the chops down and cook for a few minutes each side until cooked through.

Step 4

Whilst the chops are cooking, crack an egg into the simmering water and poach for 2-4 minutes depending on how you like your egg done.

Step 5

Serve the crispy pork chops topped with baked beans and then the poached egg.

Step 6

Serve with toasted ciabatta or sour-dough and top with micro herbs or parsley.

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