Egg and Baked Bean Curry

Prep 20 Mins, Cook 35 Mins, 10 Ingredients, Serves: 4


  • 1 Tbsp. (15 ml) cooking oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 Tbsp. (15 ml) Rajah Mild & Spicy Curry Powder
  • 1 Tbsp. (15 ml) Robertsons Chicken Spice
  • 2 tomatoes, chopped
  • 1 tin baked beans in tomato sauce
  • ½ cup water
  • 4 eggs, boiled and peeled and cut into 4
  • 2 Tbsp. (30 ml) Knorr Brown Onion Soup


  • In a pot, brown the onion and green pepper in oil until soft.
  • Add the Rajah Mild & Spicy Curry Powder and Robertsons Chicken Spice fry for 1 minute to release the flavour and aroma.
  • Add the tomatoes and fry for a further two minutes.
  • Then add the baked beans and water and bring to the boil.
  • Turn down the heat and allow to simmer for ten minutes, stirring occasionally.
  • Just before done, mix the Knorr Brown Onion Soup with four tablespoons of water to make a smooth paste, and stir it into the pot together with the eggs. Simmer for a further five minutes to thicken.
  • Serve with rice.