13/06/2026
🍳 Better Breakfasts To Help You Live Healthier
🫘🍳 Chilli Fried Eggs on Tomatoey Beans
🌶️ Start your day with a hearty, feel-good breakfast that helps keep you fuller for longer. This Chilli Fried Eggs on Tomatoey Beans recipe combines two sources of protein with wholewheat carbohydrates for a satisfying and nourishing morning meal.
🛒 All ingredients can be found at Pick n Pay stores.
👨👩👧👦 Serves 4
⏱️ About 30 minutes
📝 Ingredients List
For the beans:
Glug olive oil blend or canola oil
1 large onion, chopped
2 cloves garlic, sliced
1 tsp (5ml) smoked paprika
1 tsp (5ml) chilli flakes (optional)
1 can (400g) tomato purée
½ cup (125ml) water or vegetable stock
Salt and milled pepper
2 cans (400g each) PnP four bean mix, rinsed and drained
Handful chopped parsley (optional)
Glug olive oil blend or canola oil
4 extra-large eggs, cooked
1–2 tsp (5–10ml) chilli crisp
1 PnP ripe & ready avocado, sliced for serving (optional)
2 brown pitas or wholewheat bread, toasted and halved for serving (optional)
👩🍳 Method:
Heat the oil in deep pan over medium heat. Sauté onion for about 8 minutes, or until golden.
Add garlic and fry for a minute, or until starting to lightly brown, then stir through spices, cooking for a further 30 minutes while stirring.
Stir in tomato purée and water or stock and bring to a simmer. Cook for about 5–8 minutes, or until thickened. Season.
Tip in beans and cook to warm up beans. Remove from heat and add parsley (if using). Set aside.
Heat a glug of oil in a clean pan over medium heat. Crack eggs into the pan and increase heat slightly until eggs start spluttering. Cook for 2–3 minutes, or until egg whites are crispy around the edges and yolks are still runny (or cook to your liking).
Serve tomatoey beans warm topped with a fried egg, a drizzle of chilli crisp and a side of avocado and toast, if using.
