Masala beans with jammy eggs and mango chutney yoghurt
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 3–4
Packed with gut loving goodness, and most importantly absolutely delicious, these speedy masala beans are a breakfast dream.
Each serving provides 512 kcal, 25.2g protein, 51.3g carbohydrate (of which 11.4g sugars), 19.4g fat (of which 5.1g saturates), 15.9g fibre and 1.42g salt.
Ingredients
For the masala beans
- 2 tbsp neutral oil (such as vegetable oil)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp dried red chilli flakes or ½ fresh chilli, finely chopped
- 1 tbsp tomato purée
- 2½ tsp garam masala
- ¼ tsp ground turmeric
- 1 x 570g jar white beans, such as butter beans, cannellini or haricot beans, in their liquid (or 2 x 400g tins, drained, rinsed and mixed with 150ml/5fl oz vegetable stock)
- 200ml/7fl oz passata (or ½ x 400g tin chopped tomatoes)
- salt and freshly ground black pepper
To serve
- 3–4 free-range eggs
- 3–4 slices sourdough bread
- 6 heaped tbsp Greek-style yoghurt
- 3–4 tsp mango chutney
- chopped fresh coriander, to garnish (optional)
- salt and freshly ground black pepper
Method
To make the beans, heat the oil in a large frying pan over a medium heat. Add the onion and a small pinch of salt and cook for 8–10 minutes, stirring regularly until soft and translucent.
Add the garlic and chilli and cook for 1 minute until fragrant.
Stir in the tomato purée, garam masala and turmeric and season with ¼ teaspoon salt and a generous grind of black pepper. Cook for 1–2 minutes.
Add the beans with their liquid and the passata. Simmer gently for 5–6 minutes until thickened slightly and glossy. Season with salt and pepper.
Make the eggs while the beans simmer. Bring a saucepan of water to the boil. Once boiling, carefully lower in the eggs and cook for 6½ minutes for jammy yolks.
Carefully transfer the eggs to an ice bath or bowl of very cold water until cool enough to handle. Peel carefully and cut in half.
To serve, toast the sourdough then spread a generous dollop of yoghurt on each slice. Swirl through 1 teaspoon mango chutney on each slice.
Spoon over the masala beans and top with the halved jammy eggs. Finish with salt and pepper and garnish with coriander (if using). Serve immediately.
Recipe tips
If you prefer firmer yolks, cook the eggs for another minute or so.
The beans will keep for 3–4 days in the fridge, making them a great meal prep option to add to other meals.
Posh beans in jars come in a more flavourful liquid than tinned beans, which is why you should use vegetable stock instead of the liquid from the tin.
