Baked Beans on Toast with Spinach and Poached Eggs
Serves
4
Prep Time
5 min
Cook Time
30 min
Print Recipe
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!
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 ½ 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
- Step 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.
- Step 2
Cook out for about 6-8 minutes until onion starts to become fragrant and translucent.
- Step 3
Add in tomato paste along with spices and cook for 1 minute, while stirring.
- Step 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.
- Step 5
In a separate pan, heat water. Add spinach and cook until wilted. Drain any remaining water and remove spinach.
- Step 6
Toast bread, place onto a plate. Put the spinach on top, then baked beans, and top with an egg.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 497 |
| Fat | 14 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 58 g |
| Fibre | 15 g |
| Sugars | 12 g |
| Protein | 32 g |
| Sodium | 387 mg |