Name: Wholewheat flatbreads with beans & poached egg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 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

Home
Recipes
Wholewheat flatbreads with beans & poached egg

Wholewheat flatbreads with beans & poached egg

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Peanut hummus with fruit & veg sticks

A star rating of 3.5 out of 5.2 ratings

Wild salmon with corn & pepper salsa salad

A star rating of 4.8 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal550
fat10g

low
saturates3g
carbs77g
sugars28g
fibre19g
protein28g
salt0.5g

Method

step 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.
step 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.
step 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.
step 4

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

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now