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Photo of Succotash with egg by WW

Succotash with egg

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

1 tbs

Shortcut bacon

125 g, fat trimmed, coarsely chopped

Green shallot(s)

3 individual, sliced

Red capsicum

1 medium, coarsely chopped

Corn

3 cob(s), large, kernals removed

Garlic

2 clove(s), crushed

Frozen broad beans

300 g, (2 cups), thawed, podded

Cherry tomatoes

200 g, grape variety, halved

Fresh thyme

2 tsp

Chicken stock

½ cup(s), (125ml)

Egg(s)

4 medium

Instructions

  1. Heat oil in a deep non-stick frying pan over medium heat. Cook bacon, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Cook shallots, capsicum and corn in same pan, stirring, for 3 minutes or until almost tender. Add garlic and cook, stirring, for 1 minute or until fragrant.
  3. Add beans, tomatoes, thyme and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until vegetables are tender and liquid has slightly reduced. Add bacon and cook, stirring, for 1 minute or until warmed through. Transfer succotash to a bowl and cover to keep warm.
  4. Reheat same cleaned pan over medium-high heat. Fry eggs for 2–3 minutes or until cooked to your liking. Top succotash with eggs and sprinkle with pepper to serve.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIP: For a vegetarian version, omit bacon and sprinkle each serving with 15g crumbled reduced-fat feta cheese. Store any leftovers (without egg) in an airtight container in the fridge for up to 2 days. Reheat in the microwave.

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