Masala beans

We got a take-out curry the night before making this, and they sent us an extra garlic an coriander naan for some reason. Thoughts begin a-whirring and I decided to make us a desi breakfast the morning after. Worked like a charm.

This does plenty for two.
You will need:
One massive garlic and coriander naan or 2 of them shop-bought jobs.
Tin of mixed beans, e.g. Napolina five bean salad or Sainsbury’s equivalent
Half a red onion
Clove of garlic
Two medium/one massive tomato
Henderson’s relish
Cumin
Turmeric
Cayenne pepper
Coriander – fresh ideally, but dried leaf will do
Tomato puree
Salt
Pickled jalapeños
Eggs

In a small saucepan, fry the finely diced onion and garlic until softened.
Chop the tomatoes small and chuck them in.
Chop a couple of slices of jalapeño and chuck them in.
Add the spices, salt, coriander and a couple of healthy squidges of tomato puree and give it all a stir.
Drain the beans – not entirely, you want some of the liquor but not loads of it – and chuck them in with a healthy slug of Hendo’s.
Add salt to taste – chuck more spice in if you fancy, but for breakfast I wasn’t after blowing anyone’s head off or having them sit on the Japanese flag all day.
If it looks too dry, add a dribble of boiling water. You’re after the consistency of baked beans, not a stew.

While that bubbles away, fry a couple of eggs each with a bit of coriander on top. Cook the naan as the packet instructs, or warm up the one you had left over from last night.

Serve as per the above.