Annabel Karmel's baked bean and poached egg pittas

baked bean and poached egg pittas
  • Serves: 2
  • Prep: 10 mins
  • Cook: 20 mins

Kids love beans, so here’s a tasty twist on traditional beans on toast to fuel their day…and yours too! This also makes for a protein-packed teatime tummy filler after a busy day of play.


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ½ red pepper, deseeded and diced
  • 1 tsp paprika
  • 300 ml passata
  • ½ tsp Worcester sauce
  • ½ tsp soy sauce
  • ½ tsp balsamic vinegar
  • 1 tsp brown sugar
  • 1 x 400g tin haricot beans, drained and rinsed
  • 2 small wholemeal pittas
  • Knob butter for spreading
  • 2 medium British Lion eggs
  • 1 tsp white wine vinegar


  1. Heat the oil in a saucepan. Add the onion, garlic, paprika and red pepper. Fry for 5 minutes.
  2. Add the passata, Worcester sauce, soy sauce, vinegar and brown sugar. Simmer for 5 minutes.
  3. Using a stick blender, blend until smooth. Add the beans to the sauce and simmer for 5 minutes.
  4. Bring a pan of water to the boil and add the vinegar. Lower the heat to a gentle simmer.
  5. Crack an egg into a bowl. Stir the water to create a gentle whirlpool and slowly tip the egg into the centre. Repeat for the second egg.
  6. Poach each egg for 3 to 4 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper.
  7. Toast the pitta bread, slice to open up and spread with butter.
  8. For each portion, arrange 2 pitta slices on a plate, spoon over the beans and top with a poached egg to serve.

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3.3 / 5 rating (11 votes)