|1 tbsp||extra-virgin olive oil|
|2||medium sweet potatoes, peeled, spiralized with BLADE D, noodles trimmed|
|1/2 tsp||garlic powder|
|Salt and pepper|
|425g||canned vegetarian baked beans|
|450g||button mushrooms, quartered|
|2||garlic cloves, very finely chopped|
|60ml||reduced-salt vegetable stock|
|2||vine tomatoes, cut into four 1cm thick slices|
|1/4 tsp||dried thyme|
|4||whole large eggs|
You will need a spiralizer.
1 Heat the olive oil in a large frying pan over a medium heat. When the oil is shimmering, add the sweet potato noodles and season with the garlic powder, salt and pepper. Cook for 7 minutes or until al dente. Divide among four plates.
2 Meanwhile, put the baked beans in a small pan and bring to a simmer over a medium heat, then reduce the heat to low to keep warm until ready to serve.
3 Place a medium frying pan over a medium-high heat. When water flicked onto the pan sizzles, add the mushrooms and garlic, season with salt and pepper and cook for 2 minutes or until the mushrooms begin to release moisture. Add the stock, cover and cook for 5–7 minutes or until the mushrooms are wilted. Transfer to the serving plates with the sweet potato noodles, dividing the mushrooms evenly.
4 Add the tomato slices to the pan in which you cooked the sweet potato noodles and season with the thyme, salt and pepper. Cook for 2 minutes on each side, flattening with a spatula, until seared and heated through. Add to the plates.
5 Spray the same pan with cooking spray and crack in the eggs, keeping the yolks intact. Cook until the whites are set on the bottom, 3–5 minutes. Place one egg on each plate.
6 Finally, divide the simmering baked beans among the plates and serve.