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)
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
