• 2 eggs
  • 4 small slices of bread, preferably wholemeal (sliced from a loaf)
  • 1 tbsp olive oil
  • 1 onion, halved and sliced
  • ½ tsp ground cumin, plus extra to serve
  • ½ 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)


  • STEP 1

    Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.

  • STEP 2

    Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.

Goes well with


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