Boil the kidney beans and set aside. Make tomato purée
In a non stick wok add olive oil add chopped garlic and stir for 1 min. Add paprika followed by tomato purée. Lower the flame and cook for 10 mins until the tomato flavour goes away.
Add boiled kidney beans, vegetable stock and cook for 15 mins covered. Once the tomato purée thickens, set aside
Boil the potato half and grate the potato
Add red chilli powder, salt and black pepper powder and make a shape
Fry the Potatoes in canola oil. Once done flip the other side and the hash potatoes are ready
Plate it by poaching the eggs on the toast and enjoy hot
