Sumac-spiced beans, avocado and poached egg bowl

Welcome the weekend with this brunch. You will be full till at least lunch with beans, tomato, egg and avo.

Preparation time 10 mins Cooking time 15 mins Serves 2

1 Tbsp extra virgin olive oil

1 small brown onion, finely diced 400g can crushed tomatoes

1 tsp sumac, plus extra, to serve 420g can baked beans Sea-salt flakes and freshly ground

black pepper, to season Pinch fine salt

1 tsp white vinegar

2 free-range eggs

60g Greek-style feta, crumbled 6 cherry tomatoes, sliced thinly

½ cup mixed leaves (baby spinach

and red beetroot leaves used here) 1 small avocado, cut into thin

wedges

4 slices wholegrain sourdough,

toasted

STEP 1 Heat oil in a large non-stick frying pan over a medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Stir in crushed tomatoes and sumac. Cook for 5 minutes or until slightly reduced. Stir in beans and cook, stirring occasionally for 5 minutes or until hot. Season.

STEP 2 Meanwhile, to poach eggs, pour water into a medium saucepan until 6cm deep. Set over a high heat and bring to the boil. Reduce heat to a low simmer so there are only a few bubbles breaking on the surface. Add fine salt and vinegar. Break 1 egg into a cup. Use a spoon to swirl water in pan, creating a vortex, then carefully slide egg into water, in the centre of the saucepan. The egg will swirl, forming a round shape. Repeat with second egg. Poach for 3 minutes for a soft yolk. Use a slotted spoon to remove eggs from water and drain on a paper towel-lined plate.

STEP 3 Spoon bean mixture into bowls, top each with a poached egg, a little feta, cherry tomatoes, mixed leaves and avocado. Sprinkle with a little extra sumac and season. Serve with toast.

Sumac-spiced beans, poached egg bowl