Baked beans on toast with pancetta & poached eggs

baked beans cannellini beans eggs fibre healthy iron midweek meal toast

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Ingredients

1 tbsp olive oil

1 onion, sliced

1 small garlic clove, crushed

2 tsp smoked paprika

400g can cannellini beans, drained and rinsed

400g can chopped tomatoes

½ tbsp soft brown sugar

1 tbsp Worcestershire sauce

2 large eggs

2 large slices wholemeal bread

4 thin slices crispy pancetta or bacon (optional)

Method

Heat the oil in a small saucepan and fry the onions with a pinch of salt for 10-12 mins over a medium heat until softened and starting to caramelise. Add the garlic and paprika, and cook for 1 min more. Stir through the beans, tomatoes, sugar and Worcestershire sauce. Continue to cook for 10 mins over a medium heat, stirring regularly until thickened and saucy. Season.

Bring a large pan of salted water to a simmer. Stir the water with the end of a wooden spoon, then crack an egg into the centre of the swirling water. Poach for 3 mins. Repeat with the second egg.

Toast the bread, then top with the beans, eggs and pancetta, if you like.