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Preheat your oven to 180°C/ 350°F and bring a saucepan of water to a simmer.
Drain your baked beans of any excess juice using a sieve, reserving a small amount of juice for later.
Heat olive oil in a pan and add red onion. Fry until soft, then add your drained beans and stir well.
Now, add cumin, paprika, coriander, reserved bean juice, stir well and season to taste. Leave to cook for 2 mins until the spices become fragrant, then set aside.
Lightly toast your sliced bread and then butter on a baking tray. Add your light cheddar to the toast, pressing it into the bread slightly and then add chilli, spring onion and plenty of black pepper.
Bake cheese on toast for 5-8 mins, until the cheese is melted and bubbling. Meanwhile, poach your eggs and set aside.
To serve, spoon beans onto cheese on toast, topped with your poached egg.
Nutritional Info
Cals – 476 for 1/2 of recipe
Carbs – 39g
Protein – 28.6g
Fat- 24g
Ingredients
Serves Serves 2
For The Beans
- 1 tin of baked beans.
- Tsp of olive oil.
- 1 red onion - finely chopped.
- 1/2 tsp of cumin.
- 1/2 tsp of paprika.
- 1/2 tsp of coriander.
- Salt and pepper, to taste.
For The Toast
- 4 small(ish) slices of bread.
- 40g of light cheddar - grated.
- Butter for your toast.
- 1 green chilli - deseeded and finely chopped.
- 1 spring onion - finely chopped.
- 4 eggs.
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