• 2 tsp rapeseed oil
• 1 small red onion, finely chopped
• 1 carrot (about 85g/3oz total/unprepared weight), peeled and finely diced
• 1 stick celery, finely diced
• 1 tbsp red wine vinegar
• 227g (8oz) can chopped tomatoes in rich natural juice
• 1½ tsp light brown soft sugar
• 1 tsp paprika
• ½ tsp Worcestershire sauce, or vegetarian alternative
• Freshly ground black pepper, to taste
• ½ x 400g (14oz) can haricot beans in water, drained and rinsed (about 115g/4oz drained weight)
• About 4 tbsp hot home-made or reduced-salt vegetable stock (optional)
• 2 large eggs


1. Heat rapeseed oil in a non-stick saucepan. Add onion, carrot and celery; sauté over a medium heat for about 10 minutes or until softened. Carefully stir in vinegar; cook for 1 minute. Stir in tomatoes, sugar, paprika, Worcestershire sauce and black pepper. Bring to a simmer; cover and cook gently for 10 minutes, stirring occasionally.
2. Stir in beans; add stock if the sauce is looking a little thick. Bring back to a simmer; cover and cook gently for a further 8–10 minutes, until sauce is cooked and beans are hot.
3. Meanwhile, poach eggs in a separate pan of gently simmering water (or using an egg poacher) for a few minutes or until cooked to your liking. Remove from water using a slotted spoon or turn out of poaching cups to serve.
4. Serve baked beans with poached eggs on top or alongside. Serve with fresh crusty bread or toast (omit this or use gluten-free bread for a gluten-free version).