This wholesome, flavourful dish makes for a really substantial brunch – if you're eating earlier for breakfast you could serve half the beans.
Ingredients
- 2 eggs
For the beans
- 500g carton passata
- 2 small onions, quartered
- 1 medjool date, stoned
- 3 tsp smoked paprika
- 1 tsp balsamic vinegar
- 400g can haricot beans, drained
For the flatbreads
- 100g wholewheat flour
- ½ tsp baking powder
- 100g natural yogurt
Method
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Tip the passata into a food processor with the onions, date and paprika, and blitz until completely smooth. Heat in a medium pan, cover and simmer for 10 mins, stirring frequently, to make a thick pulpy sauce. Taste to make sure the onion is fully cooked. If not, add a splash of water and cook a little longer. Stir in the vinegar and beans, then remove from the heat.
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To make the flatbreads, tip the flour and baking powder into a bowl, then stir in the yogurt to make a soft dough. Tip out onto a lightly floured surface and lightly knead, fully incorporating any flour left in the bowl. Halve the mixture and flatten each piece to a rough oval, using your hands or a rolling pin, to a thickness of two £1 coins. Cut slashes through the centre of the ovals a couple of times with a sharp knife, being careful not to cut through an edge.
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Heat a large, non-stick pan, add a flatbread and cook for 1 min each side until firm and slightly puffed, then repeat with the other. Meanwhile, heat a large pan of water and poach the eggs to your liking.
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Warm the beans and serve on top of each flatbread with a poached egg and some black pepper.