Wholewheat flatbreads with beans & poached egg

This wholesome, flavourful dish makes for a really substantial brunch – if you’re eating earlier for breakfast you could serve half the beans.

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 550
  • fat 10g
  • saturates 3g
  • carbs 77g
  • sugars 28g
  • fibre 19g
  • protein 28g
  • salt 0.5g


  • 2 eggs
  • 500g carton passata
  • 2 small onions, quartered
  • 1 Medjool date, stoned
  • 3 tsp smoked paprika
  • 1 tsp balsamic vinegar
  • 400g can haricot beans, drained
  • 100g wholewheat flour
  • ½ tsp baking powder
  • 100g natural yogurt


Portion size

This portion makes a really substantial brunch, so if you're eating earlier for breakfast, serve half the beans and keep the rest for another day.



  1. 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.

  2. 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.

  3. 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.

  4. Warm the beans and serve on top of each flatbread with a poached egg and some black pepper.

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