INGREDIENTS:  (Serves 1)
Drizzle Rapeseed oil
½ Red Onion
1 Garlic Clove
1tsp Curry Powder
65g Red Kidney Beans (Half a small can)
115g Chopped Tinned Tomatoes (Half a small can)
1tbsp Peanut Butter (I used Pip and Nut)
1tbsp White Vinegar (Not consumed – used in egg poaching)
1 Egg
Chilli Flakes


Put the oil in a saucepan on a medium heat, add the red onion and stir occasionally until caramelised.
Crush in the garlic and add the curry powder and cook for 2 mins until fragrant.
Add the beans and tomato to the pan and simmer for 10mins.
In another sauce pan bring water to the boil and add the white vinegar.
Add the peanut butter to the bean mix and cook for another 3-5mins and then remove from the heat.
Stir the boiling water in a circular motion and then crack the egg into the middle. Cook for 3-5mins depending on how you like your egg.
Spoon the bean mix onto a plate and top with the poached egg, sprinkle over some chilli flakes and dig in!


Calories = 390kcal
Protein = 17.9g
Fat = 24g (Saturated fat = 3.5g)
Carbohydrates = 25.9g (Sugars = 11g)


I have not included my ‘toast’ in this recipe or macros as I used two Ryvita Wholegrain Crackerbreads and you could use an alternative such as a slice of wholegrain toast. This way it makes it easier for you to calculate your own macros if you choose a different base.