Method

1. Place the beans in a bowl. Cover with cold water. Soak overnight. Drain.

2. Place beans and ham hock in a large saucepan and cover with water. ( I usually use the left over ham one from Christmas as it is meatier.) Bring to the boil, reduce heat and simmer for 40 minutes. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.

3. In the same saucepan, heat oil and cook onion until transparent. Add garlic and cook for 1 minute. Add tomatoes, reserved liquid, Worcestershire sauce, brown sugar and mustard.

4. Cut meat from ham hock and finely shred. Add to pan with beans. Simmer for a further 30 minutes or until thick and beans are tender. Season with salt and freshly ground pepper.

5. This can be stored for use at a later date

6. Put into large baking dish and heat for 45 minutes in a moderate oven.

7. Remove from oven. Make a grid of 12 wells in the beans and put one egg into each well. (Hint: It’s easier if you do one well for each egg as you go because the eggs keep their shape better.)

8. Cook for approximately 7-10 minutes in oven depending upon how you like your eggs. (Hint: You can determine how cooked your eggs are by shaking the tray slightly.)

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Serve immediately.

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HINT: I usually make the bean mixture ahead of time and freeze it if I'm having a crowd around for breakfast. I take it out of the freezer two days prior and let it thaw in the fridge. Then tip it into the large baking trays and cover the mixture with foil to heat up. If you're limited for space in your oven you can heat bean mixture in a slow cooker and then add to trays. Covering it in foil keeps enough moisture in the sauce. Once I add the eggs I leave the foil off.