Succotash with egg
125 g, fat trimmed, coarsely chopped
3 individual, sliced
1 medium, coarsely chopped
3 cob(s), large, kernals removed
2 clove(s), crushed
Frozen broad beans
300 g, (2 cups), thawed, podded
200 g, grape variety, halved
½ cup(s), (125ml)
- 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.
- 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.
- 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.
- 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.