This is one of those spur-of-the-moment breakfasts, for when you are unprepared and there’s not much in the freezer or fridge – though once you are done with these recipes, you will always have food in the freezer! 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 what you like, or simply whatever you have at home.
Preheat the grill to medium high and have a baking tray at the ready. Place the naan breads on the tray. Open the tins of beans and get rid of any excess sauce off the top, then pour into a saucepan with the harissa and baby spinach, mix through and heat gently over a medium heat.
Spoon the beans over the surface of each naan, and use the back of your spoon to create 2 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 them into a Tupperware container and leave them in the fridge, ready to microwave for another meal.
Crack 2 eggs into each naan, then chop the spring onions and sprinkle all over the beans and eggs. Don’t worry if the egg runs a little.
Put under the grill for 5 minutes – 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 3 minutes or at least until the yolk is no longer runny.
Serve and devour straight away.
2 large naan breads (or pittas, or leftover bread)
2 x 400g tins of baked beans
4 teaspoons rose harissa
a handful of baby spinach/ 2 cubes frozen spinach
4 spring onions