Baked beans with poached eggs
"This can be enjoyed for breakfast, lunch or supper, and counts as one of your 5-a-day. For an extra kick, add 1 finely chopped fresh red chilli with the onion."
Prep time:
15 min
Cook time:
35 min
Servings:
2 people
Health Score
High
Medium
Low
9.0 / 10
High score
Glycemic Index
Index
39
LowLoad
10
LowNutrition per serving:
| Calories | 255.44 kcal | 13% |
| Fat | 10.07 g | 14% |
| Carbs | 24.56 g | 9% |
| Sugars | 11.39 g | 13% |
| Protein | 14.26 g | 29% |
| Sodium | 266.38 mg | 13% |
| Fiber | 12.12 g | 43% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 39 Low |
Glycemic Load 10 Low |
Ingredients
2 tsp rapeseed oil
1 small red onion finely chopped
1 carrot (about 85g/3oz total/unprepared weight) peeled and finely diced
1 stick celery finely diced
1 tbsp red wine vinegar
227g (8oz) can chopped tomatoes in rich natural juice
1½ tsp light brown soft sugar
1 tsp paprika
½ tsp Worcestershire sauce or vegetarian alternative
Freshly ground black pepper to taste
½ x 400g (14oz) can haricot beans in water drained and rinsed (about 115g/4oz drained weight)
About 4 tbsp hot home-made or reduced-salt vegetable stock (optional)
2 large eggs
Directions
Read the directions for this recipe at bhf.org.uk
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