Meal Of the Month - Smokey Bean Brekkie

Thursday, 2 July 2020  |  Katie

There is the old saying, breakfast is the most important meal of the day. Taking part in any caravanning holiday activity needs a fuel filled meal to set you up for the day ahead, just like this campfire smoky bean brekkie.

This protein packed, one pan wonder is the ideal recipe for a small kitchen with minimal space and washing up facilities! Bursting with flavour, this pan has a sprinkle of rosemary, smoky chorizo, tomatoey barbeque sauce and all-time UK favourite beans topped with creamy eggs perfect for dunking.

Why keep it just for breakfast? This meal could be a great lunch to refuel after a long walk, or a quick dinner after a day full of activities.


4 tbsp olive or rapeseed oil

3-4 rosemary sprigs

6 chipolatas

12 small cooking chorizo, halved

6 good-quality smoked hot dog sausages, cut into large chunks

2 onions chopped

500ml carton passata

300g good quality BBQ sauce

2 x 400g cans borlotti beans, drained

2 x 400g cans haricot beans, drained

8-10 eggs

toast, to serve


  1. Heat the oil in a large paella pan (ours was 45cm). Add the rosemary and sizzle for a minute or 2, then scoop it out to a plate and set aside.
  2. Add the chipolatas and brown all over, push to one side of the pan and add the other sausages. Cook for a few minutes until the chorizo starts to release some of its oil, then push these aside too.
  3. Add the onions and cook until soft, about 8 mins.
  4. Add the passata, BBQ sauce and some seasoning, bring to a simmer and bubble for a few minutes.
  5. Then stir in the beans and bring everything back to a bubble.
  6. Using the back of a spoon, create little spaces in the beans and crack in the eggs, dotting them over the surface. Cover the pan with foil and cook gently for 10 minutes or until the eggs are cooked to your liking.
  7. Top with the rosemary and serve.

Find the recipe here on the BBC good food website: