-
-
Add this recipe to your binder
This recipe is in your binder
-
Baked eggs and beans recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
103 ratings
For an easy one-pan vegetarian breakfast or dinner, try this speedy baked eggs and bean recipe, using budget-friendly baked beans and colourful peppers. This spin on shakshuka is ready in just 30 minutes, making it great for busy weeknights. It's dairy- and gluten-free and, what's more, it's all ready in one pan, so you can save on the washing up, too! See method
Ingredients
- 1 tbsp olive oil
- 2 red onions, finely sliced
- 2 peppers, sliced
- 1 large garlic clove, finely chopped
- 400g tin chopped tomatoes
- 1½ x 420g tins baked beans
- 125g baby spinach
- 4 eggs
- hot sauce, such as sriracha, to serve
- crusty bread, to serve (optional)
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1270kj
304kcal
15%
-
Fat
11g
15%
-
Saturates
2g
12%
-
Sugars
17g
19%
-
Salt
1.3g
22%
of the reference intake
Carbohydrate 34.1g
Protein 16.3g
Fibre 9.8g
Method
- Heat the oil in a large frying pan over a medium heat. Add the onions and peppers; season. Fry for 5 mins, stirring occasionally. Stir in the garlic and cook for 2 mins more.
- Add the tomatoes, half-fill the tin with water and add to the pan. Cook for 5 mins, then stir in the baked beans and cook for 5 mins more.
- Stir in the spinach. Make 4 hollows and crack the eggs into them. Cook for 4-5 mins or until the whites have just set. Serve with a drizzle of hot sauce and crusty bread, if you like.
See more Vegetarian recipes