Baked beans on toast with spinach and poached eggs

Ingredients

• 2 strips bacon, low sodium, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp (15 mL) tomato paste 
• 1 tsp (5 mL) cumin 
• 2 tsp (10 mL) smoked paprika 
• 2 tsp (10 mL) chili powder 
• ¼ cup (60 mL) passata or crushed tomatoes
• 1 ½ tbsp (20 mL) brown sugar 
• 1 cup (250 mL) water 
• 1 can (540 mL) white kidney beans, no salt added
• 1 can (398 mL) lentils, no salt added

• ½ cup (125 mL) water
• 142 g container spinach (about 5 cups)

• 8 eggs, poached 
• 8 slices whole grain bread, toasted

Instructions

1. Heat a large non-stick skillet over medium heat, add bacon, cook for about 5 minutes and once it starts to brown, add in the onion and garlic.
2. Cook out for about 6-8 minutes until onions start to become fragrant and translucent.
3. Add in tomato paste along with spices and cook out for 1 minute, while stirring.
4. Next add in passata, brown sugar, water, beans and lentils and cook for about 15-20 minutes, stirring occasionally until thickened.
5. In a separate pan, add water until hot, and add spinach and cook until spinach in wilted, drain any remaining water.
6. Toast bread, place onto a plate, put the spinach on top, then baked beans, and top with an egg.

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