Spicy beans on toast

• eggs↗2
• small slices of bread4

  preferably wholemeal (sliced from a loaf)

• olive oil↗1 tbsp tbsp
• onion↗1

  halved and sliced

• ground cumin↗½ tsp tsp

  plus extra to serve

• ground coriander↗½ tsp tsp
• semi-dred tomato85g g

  from a jar, chopped if large

• can baked beans400g g

  (we used a lower salt and sugar variety)

• butter↗

  for spreading (optional)

• fresh chopped coriander

  or parsley (optional)

Step-by-step instructions

1. 1

   Put a frying pan of water on to boil for the eggs, and toast the bread. Heat the oil in a pan, add the onion and gently cook for a few mins until it softens. Sprinkle the spices into the pan and stir briefly to toast them. Tip in the tomatoes and beans, and warm through.

2. 2

   Turn down the heat under the frying pan so that the water is just simmering, then crack in the eggs and gently poach them until the whites are firm but the yolks are still runny. Pile the beans onto the toast (you can butter the slices or leave them plain), place the eggs on top and sprinkle with extra cumin. If you have any fresh herbs around like coriander or parsley, you can sprinkle them on, too.