Peanut Butter Curried Baked Beans on Toast

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!