For the beans

For the flatbreads


  • STEP 1

    Tip the passata into a food processor with the onions, date and paprika, and blitz until completely smooth. Heat in a medium pan, cover and simmer for 10 mins, stirring frequently, to make a thick pulpy sauce. Taste to make sure the onion is fully cooked. If not, add a splash of water and cook a little longer. Stir in the vinegar and beans, then remove from the heat.

  • STEP 2

    To make the flatbreads, tip the flour and baking powder into a bowl, then stir in the yogurt to make a soft dough. Tip out onto a lightly floured surface and lightly knead, fully incorporating any flour left in the bowl. Halve the mixture and flatten each piece to a rough oval, using your hands or a rolling pin, to a thickness of two £1 coins. Cut slashes through the centre of the ovals a couple of times with a sharp knife, being careful not to cut through an edge.

  • STEP 3

    Heat a large, non-stick pan, add a flatbread and cook for 1 min each side until firm and slightly puffed, then repeat with the other. Meanwhile, heat a large pan of water and poach the eggs to your liking.

  • STEP 4

    Warm the beans and serve on top of each flatbread with a poached egg and some black pepper.


This portion makes a really substantial brunch, so if you're eating earlier for breakfast, serve half the beans and keep the rest for another day.

Recipe from Good Food magazine, June 2015

Goes well with

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