Recipes

Baked Beans on Toast with Spinach and Poached Eggs

This dish is the perfect comfort food, and unlike a lot of comfort food dishes, it’s pretty quick and easy to prepare. Make a big batch and freeze for an even quicker weeknight dinner!

Serves:
4
Prep Time:
5 min
Cook Time:
30 min

Ingredients

  • 2 strips bacon, low sodium, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ( 15 mL ) tomato paste
  • 1 tsp ( 5 mL ) cumin
  • 2 tsp ( 10 mL ) smoked paprika
  • 2 tsp ( 10 mL ) chili powder
  • ¼ cup ( 60 mL ) passata or crushed tomatoes
  • 1 1/2 tbsp ( 25 mL ) brown sugar
  • 1 cup ( 250 mL ) water
  • 1 can white kidney beans, no salt added
  • 1 can lentils, no salt added
  • ½ cup ( 125 mL ) water
  • 1 container spinach (about 5 cups)
  • 8 eggs, poached
  • 8 slices whole grain bread, toasted

Instructions

  1. Heat a large non-stick skillet over medium heat. Add bacon, cook for about 5 minutes and once it starts to brown, add in the onion and garlic.

  2. Cook out for about 6-8 minutes until onion starts to become fragrant and translucent.

  3. Add in tomato paste along with spices and cook for 1 minute, while stirring.

  4. Next add in passata or crushed tomatoes, brown sugar, water, beans and lentils and cook for about 15-20 minutes, stirring occasionally until thickened.

  5. In a separate pan, heat water. Add spinach and cook until wilted. Drain any remaining water and remove spinach.

  6. Toast bread, place onto a plate. Put the spinach on top, then baked beans, and top with an egg.