Spicy Beans on Toast
Transform the classic beans on toast into a more vibrant meal. Onions are softened with toasted cumin and coriander, then combined with baked beans and chopped semi-dried tomatoes. This mixture is piled onto hot wholemeal toast, topped with softly poached eggs, and finished with an extra sprinkle of spice. Optional fresh herbs or butter can be added for extra flavour. This dish serves two and is perfect for a speedy breakfast or main course.
Ingredients
- 2 eggs
- 4 small slices of bread preferably wholemeal (sliced from a loaf)
- 1 tbsp olive oil
- 1 onion halved and sliced
- 1/2 tsp ground cumin plus extra to serve
- 1/2 tsp ground coriander
- 85g semi-dred tomato from a jar, chopped if large
- 400g can baked beans (we used a lower salt and sugar variety)
- butter for spreading (optional)
- fresh chopped coriander or parsley (optional)
Method
- Bring a frying pan of water to the boil for poaching the eggs and toast your bread. Warm the olive oil in a separate pan, add the sliced onion and cook gently for a few mins until softened. Add the 1/2 tsp ground cumin and 1/2 tsp ground coriander, stirring briefly to toast the spices. Stir in the chopped semi-dried tomatoes and the can of baked beans, heating everything through.
- Reduce the heat under the frying pan so the water is just simmering. Crack the eggs into the water and poach them gently until the whites are set but the yolks remain runny. Spoon the warm bean mixture over the toast slices, which can be buttered if you like. Place a poached egg on top of each serving, sprinkle with extra cumin, and add optional fresh chopped coriander or parsley.
Nutrition (per serving)
Calories537 kcal
Fat21 g
Saturates4 g
Carbs61 g
Sugars11 g
Fibre14 g
Protein28 g
Sodium1200 mg
Salt3 g
Recipe details
Skill levelEasy
CategoryMain course
DietVegetarian
