Baked eggs and beans recipe

Baked eggs and beans recipe

25 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


  • 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)

Each serving contains

  • Energy

  • 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


  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.

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