Heat a fry pan with a drizzle of chilli oil in and add diced veg ie 1 shallot, 1 carrot, rounds of aubergine and half a stick of celery for 2 minutes.
In a small dish add and mix 1tsp each white pepper, garlic salt, hot paprika, mustard seeds, whole chia seeds and pour evenly over the fry pan ingredients frying for 1 minute.
Add 2 handfuls of rough chopped mixed bell peppers and cut green beans to your taste, fry 1 minute.
Drain a 454g red kidney beans and 227g can of baked beans retaining the baked beans' tomato sauce at this moment and discard the red kidney beans liquid. Add the beans to the fry pan along with 2 tbsp giant cous cous. ( I also used 2tsp sage / 1tbsp sunflower oil oven baked butternut squash cubes retained from the previous day, 30 minutes at 200 fan).
Stir fry for 1 minute.
Add the drained baked beans' tomato sauce, a 454g can of chopped tomatoes, 4 sun dried tomatoes and 1 tsp balsamic vinegar. Stir well, add a lid and bring to the boil.
Lower heat and cook on medium heat for 15 minutes until reduced and thickened. Break an egg into a small bowl and add it to the centre of the fry pan. Turn the heat off completely and leave for 5 minutes before serving with a sprinkle of dried basil.
