Serves 2

  • 1/2tsp Rapeseed oil
  • ½ Red Onion
  • 1 Garlic Clove
  • 2tsp Curry Powder
  • 1 tin Red Kidney Beans
  • 2tbsp Tomato Puree
  • 1tbsp Peanut Butter
  • 1tbsp White Vinegar (Not consumed – used in egg poaching)
  • 2 Eggs
  • 2 Slices Wholemeal Bread


  • Put the oil in a saucepan on a medium heat
  • Dice the red onion and add add it to the pan once the oil is hot. Stir occasionally until caramelised.
  • Crush in the garlic and add the curry powder and cook for 1-2 mins until fragrant.
  • Add the beans, tomato puree and peanut butter to the pan and simmer for 10mins.
  • Pop the bread on to toast.
  • In another small sauce pan bring water to the boil and add the white vinegar. Stir the boiling water in a circular motion and then crack the eggs (one at a time) into the middle. Cook for 2-4mins depending on how you like your eggs. Use a slotted spoon to remove the egg from the water.
  • Place the toast on plates, spoon the bean mix on top and then the poached egg, sprinkle over some optional chopped parsley and dig-in!

Protein: 26g

Carbs: 45g

Fat: 20g

Calories: 452

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