Wholewheat flatbreads with beans & poached egg

Wholewheat flatbreads with beans & poached egg

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(4 ratings)

Prep: 10 mins Cook: 25 mins


Serves 2

This wholesome, flavourful dish makes for a really substantial brunch - if you're eating earlier for breakfast you could serve half the beans.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal550
  • fat10g
  • saturates3g
  • carbs77g
  • sugars28g
  • fibre19g
  • protein28g
  • salt0.5g


  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

For the beans

  • 500g carton passata
  • 2 small onions, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 medjool date, stoned
  • 3 tsp smoked paprika
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 400g can haricot beans, drained

For the flatbreads

  • 100g wholewheat flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g natural yogurt


  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.

  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.

  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.

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

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Comments, questions and tips

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21st Jun, 2015
Flatbreads seemed much too thick and didn't cook through - rolling them out as thin as you can was my approach in the end.
21st Jun, 2015
Very filling brunch or half the beans for breakfast. The beans with onion and paprika were tasty and the flat breads very easy to make, although suggest a piece of salt and pepper in the dough for flavour.
7th Jun, 2015
Flat breads where awful, we regularly make our own with curries etc, but these where not good at all. As for the beans I might as well have just drank the passatta straight from the carton, no other flavour to them whatsoever and for what it cost for a portion I would expect more!! Poached eggs where lovely though as always:-)
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