• 2 tablespoon olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli flakes, optional
  • 400g tin of crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons barbecue sauce
  • 1 tablespoon worcestershire sauce
  • 400g tin of red kidney beans, drained
  • 400g tin of cannellini beans
  • 8 rashers of streaky bacon
  • 4 eggs
  • 4 x The Multigrain ABE'S Bagels
  • Sea salt
  • Cracked pepper

Spice up your brunch plans with this beast. We’re talking streaky bacon, spicy kidney beans, Worcestershire sauce and a succulent fried egg. This bagel’s sure to get the job done.


Serves 4

Heat 1 tablespoon of olive oil in a large non-stick frypan. Add the onions and fry until just beginning to colour. Add the minced garlic and spices and fry for 1 minute or until aromatic. Add the crushed tomatoes, tomato paste, barbecue and worcestershire sauce. Reduce the heat to low and gently simmer for 20 minutes. Then add the beans and cook for a further 10 minutes.

Meanwhile, place bacon on a lined baking tray. Grill on both sides until golden brown.

Heat remaining tablespoon of olive oil in a non-stick frypan over a medium heat. Fry the eggs until cooked to your liking.

Cut bagels in half and lightly toast. Top with beans, bacon and fried egg. Season with salt and pepper.