Masala Beans on Toast with a Fried Egg
A delicious Indian twist on the classic childhood meal, and very worthy of a place at the weekend brunch table! It ticks so many boxes in that it’s quick, cheap, easy, and highly nutritious. Adding an egg is a wonderful way to increase the protein content and add an extra punch, but of course if you’re vegan you can leave this out. The bean mixture can be served on a chunky slice of sourdough toast, with a paratha, or even on its own in a bowl with an array toppings (eg fried egg, coriander, dollop of yoghurt, extra chilli).
Servings: 2 Time: 30 minutes
Ingredients
2 tbsp olive oil
1 red onion, peeled and diced
2 garlic cloves, crushed
1 green chilli, finely chopped with seeds removed
2 tsp garam masala
½ tsp ground turmeric
1 tsp tomato puree
pinch sea salt
1 x 400g tin baked beans (I love Suma – organic and no artificial ingredients)
200ml water
salt & pepper, to taste
Toppings:
1 egg
fresh coriander chopped
greek or coconut yoghurt
Method
1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 7-10 minutes until soft and translucent. Add the garlic and green chilli and cook for another 2 minutes being careful not to burn.
2. Add the spices, tomato puree and salt, cook for another 2 minutes then add the beans and water.
3. Stir thoroughly using a wooden spoon, cook for 5-10 minute until the mixture has reduced slightly.
4. Meanwhile, heat a little olive oil in a frying pan, crack in two eggs and cook for 3-5 minutes to reach your desired ‘egg consistency (I know this can be very personal!)
5. Toast two chunky slices of sourdough toast, lay out on two plates and drizzle with olive oil. Pour half of the masala beans onto each slice, top with the fried egg and add any extras such as chopped coriander and a dollop of yoghurt.
