Baked Beans on Toast with Spinach & Poached Eggs
Ingredients
2 strips of bacon, chopped
1 medium onion, diced
2 cloves of garlic, minced
1 tbsp tomato paste
1 tsp cumin
2 tsp smoked paprika
2 tsp chili powder
1/4 cup passata or crushed tomatoes
1 1/2 tbsp brown sugar
1 cup water
1 can of white kidney beans, no salt
1 can of lentils, no salt
1/2 cup water
1 container of spinach
8 egg poached
8 slices of whole grain bread, toasted
Directions
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Heat a large non-stick skillet over medium heat. Add bacon, cook for about 5 minutes and once it starts to brown, add in the onion and garlic.
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Cook out for about 6-8 minutes until onion starts to become fragrant and translucent.
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Add in tomato paste along with spices and cook for 1 minute, while stirring.
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Next add in passata or crushed tomatoes, brown sugar, water, beans and lentils and cook for about 15-20 minutes, stirring occasionally until thickened.
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In a separate pan, heat water. Add spinach and cook until wilted. Drain any remaining water and remove spinach.
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Toast bread, place onto a plate. Put the spinach on top, then baked beans, and top with an egg.