400 g baked beans canned (we used a lower salt and sugar variety)
4 small slices bread sliced ( from a loaf)
2 eggs
0.5 tsp ground coriander
0.5 tsp ground cumin
1 tbsp olive oil
1 onion halved sliced
85 g semi-dred tomatoes from a jar chopped
Equipment
frying pan
Directions
Put a frying pan of water on to boilfor the eggs, and toast the bread.
Heat the oil in a pan, add the onionand gently cook for a few minsuntil it softens.
Sprinkle the spicesinto the pan and stir briefly totoast them. Tip in the tomatoesand beans, and warm through.Turn down the heat under thefrying pan so that the water is justsimmering, then crack in the eggsand gently poach them until thewhites are firm but the yolks are stillrunny. Pile the beans onto the toast(you can butter the slices or leavethem plain), place the eggs on topand sprinkle with extra cumin. If youhave any fresh herbs around likecoriander or parsley, you can sprinklethem on, too.
