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Bolognese Breakfast Hash

Leftover Bolognese sauce makes a deliciously hearty breakfast hash with cannelini beans, eggs and any leftover vegetables lurking from the night before.
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Servings: 4
Ingredients Method

Ingredients
  

  • 500 ml Bolognese sauce
  • 400 g tinned cannellini beans, drained and rinsed
  • 150 g leftover roasted vegetables (optional) roughly chopped
  • ½ tsp chilli flakes
  • 4 eggs
  • salt
  • freshly ground black pepper
  • 1 handful flat leaf parsley, chopped
  • 1 tbsp olive oil
  • crusty bread, for serving

Method
 

  1. Pour the Bolognese sauce into a deep sauté pan and heat on medium heat until warmed.
  2. Add the beans, vegetables (if using) and chilli and toss to combine.
  3. Make 4 indentations in the sauce and crack the eggs into each one. Reduce heat, cover and cook for 5 minutes, or until egg whites are set and eggs are cooked to your liking (I like them runny).
  4. Remove the lid, season with salt and pepper and sprinkle all over with parsley.
  5. Drizzle with olive oil and serve straight from the pan with thick crusty bread.