Swap the haricot for mixed beans, if you like. Garnish with finely chopped red chilli if you fancy something a little spicier.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Cal/Serv:
405
Ingredients
1
onion, finely chopped
2tsp.
olive oil
2Tbsp.
medium curry powder
2g
tins haricot beans, drained and rinsed
2g
tins chopped tomatoes
1tsp.
caster sugar
4
medium eggs
4
slices sourdough bread, toasted
4Tbsp.
mango chutney
large handful coriander, roughly chopped, to serve
Directions
1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix onion, oil and curry powder. Roast for 15min, until onion has started to soften. Stir through beans, tomatoes, sugar and plenty of seasoning. Return to oven for 30min, stirring occasionally, until sauce is bubbling and has thickened slightly. 2 When the beans are nearly ready, poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper. 3 Spread the mango chutney over the toasted sourdough. Top with beans, poached egg and a sprinkling of coriander. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
