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Baked eggs and beans recipe

Baked eggs and beans recipe

39 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

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 304 calories / serving
  • Healthy

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 415g tins Heinz baked beans
  • 125g baby spinach
  • 4 eggs
  • hot sauce, such as sriracha, to serve
  • crusty bread, to serve (optional)

Perfect with:

Heinz Baked BeansNaturally high in protein and fibre. Heinz Baked Beans
Naturally high in protein and fibre.
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

  1. 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.
  2. 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.
  3. 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

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