Baked eggs and beans recipe
Created by The Tesco Recipes team
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
- Dairy-free
- Gluten-free
- Vegetarian
- 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 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
- 1270kJ 304.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 34.1gProtein 16.3gFibre 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
