Spanish Style Baked Beans with Maranoa Beef Sausage, Eggs and Feta

This is next level sausage breakfast bliss...or amped up easy Sunday night dinner...or nourishing brunch in the warm Autumn sun...whatever takes your fancy! Take your taste buds on a ride to Spanish heaven with this winning sausage dish.


  • 8 Maranoa Beef Sausages, cooked and sliced
  • Olive Oil
  • 1 Brown Onion, diced
  • 4 cloves garlic, crushed
  • 1 long Red Chilli (seeds out/or in depending on preference for heat)
  • 2 teaspoons Smoky Paprika
  • 2 teaspoons Dried Oregano
  • 1 Bay Leaf
  • 80mls red wine vinegar
  • 4 tablespoons Tomato Paste
  • 2 x 400g tins of Cannellini Beans, drained
  • 1 x 410g tin of Crushed Tomatoes
  • Salt and Pepper
  • 4 eggs
  • 50 grams feta, crumbled
  • Fresh Herbs
  • Toasted Crusty Bread


  1. Preheat oven to 170C.
  2. Heat a heavy based pan to a medium heat. Add a good glug of Olive Oil, Onion, Chilli and Garlic. Sautee until transparent.
  3. Add Oregano, Bay Leaf, Smoky Paprika and Tomato Paste. Give it a quick stir – ensuring the spice and paste doesn’t burn. Add more Olive Oil if needed.
  4. Next add the Vinegar, Crushed Tomatoes and Cannellini Beans. Simmer for around 6 minutes to allow the mixture to thicken and develop the flavours.
  5. Add the cooked and sliced sausages and then season to taste.
  6. Place bean mixture in to single serve oven proof dishes. Make a small hole in the middle of each and gently crack in an egg. Top with Feta and a drizzle of Olive Oil.
  7. Bake for 8 to 10 minutes for medium to runny eggs.
  8. Serve with crunchy bread or toasted fingers.

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