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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Succotash with egg by WW

Succotash with egg

Total Time
30 min
10 min
20 min


Olive oil

1 tbs

Shortcut bacon

125 g, fat trimmed, coarsely chopped

Green shallot(s)

3 individual, sliced

Red capsicum

1 medium, coarsely chopped


3 cob(s), large, kernals removed


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)


4 medium


  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.


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.