Harissa bean pizza
This is one of those spur-of-themoment breakfasts for when you are unprepared and there’s not much in the freezer or fridge. But for those very occasional days, this is easy, delicious and pretty quick. It’s a really good way of jazzing up the humble baked bean. I’m using naan as my base, but you can use whatever you have at home.
SERVES 4 PREP 15 mins COOK 10 mins EASY V
2 large naan breads (or 4 pittas, or leftover bread)
2 x 400g cans baked beans
4 tsp rose harissa handful of baby spinach or 2 cubes frozen spinach
4 medium eggs
4 spring onions
1 Heat the grill to medium high. Put the naans on a baking tray. Open the cans of beans and spoon any excess sauce off the top into a container, then pour the beans into a saucepan with the harissa and spinach, mix in and warm gently over a medium heat, about 5 mins.
2 Spoon the beans over the surface of each naan, and use the back of your spoon to create two little dips for the eggs in each one. Don’t be tempted to add too many beans. If you have any left over, just decant into the container of leftover bean sauce and chill, ready to reheat for another meal.
3 Crack an egg into each dip, then chop the spring onions and sprinkle all over the beans and eggs. Don’t worry if the egg runs a little.
4 Put under the grill for 5-10 mins – this will just set the whites and leave the yolk runny, which is the way I like it. My husband cannot bear to eat runny eggs, so I would grill his for a further few mins. Cut each naan in half so you have 1 egg per portion, and serve straightaway.
GOOD TO KNOW calcium • folate • fibre • iron • 1 of 5-a-day PER SERVING 519 kcals • fat 14g • saturates 3g • carbs 68g • sugars 12g • fibre 13g • protein 24g • salt 2.4g