Breakfast for dinner!


  • 2 tablespoons Oil (for frying)
  • 1/2 Onion (chopped or thinly sliced)
  • 1/2 Red Pepper (deseeded and chopped or thinly sliced)
  • 1/2 teaspoons Ground cumin
  • Dried chilli flakes (optional)
  • 400g Tin of baked beans
  • 2 Eggs
  • 30g Your favourite cheese (optional)


  • Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.
  • Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.
  • Make two wells in the beans and break an egg into each one.
  • Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.
  • Sprinkle with the cheese, if using, and serve with toast on the side for dipping.