If your only experience of baked beans on toast is with what comes out of a can, you are in for a treat. This homemade baked beans and eggs on toast is way superior in every way—a breakfast or brunch to savour.
Halve the red pepper and tomatoes and roast for 1 hour at 180 degC
When the peppers and tomatoes have cooled sufficiently, remove the skins and hard cores, and coarsely chop.
Peel and dice the onion, garlic, carrot, and celery. Saute in the butter until onion is translucent, but not starting to brown.
Add the tomato paste and continue to saute for 5 more minutes
Add the chilli pepper, bay leaf, star anise, paprika, cider vinegar, mustard, Worcestershire sauce, water, and the chopped tomatoes and red pepper.
Simmer for 1 1/2 hours, stirring occasionally. It should reduce and thicken.
Remove the star anise and bay leaf.
Blend the tomato mixture until smooth.
If using fresh beans
Rinse then simmer in a saucepan of water for 30 minutes.
Add 1 tsp salt
Simmer for another 30 minutes.
Test to ensure they are cooked.
If using canned beans
Drain and rinse.
Putting it together
Add the beans to the tomato mixture and simmer for 15 more minutes.
Toast both sides of the pumpernickel bread under the grill until getting toasty.
Poach the eggs. This can be done earlier. The eggs can be stored in iced water after poaching, then reheated for a few minutes in hot water before serving.
Spoon the baked beans onto the pumpernickel and top with a poached egg.