Spicy and smoky baked eggs recipe
This Mexican-inspired baked eggs recipe is actually cooked on the hob, making it quick and easy, just pop the part-baked baguettes in the oven. Super-tasty and comforting, everyone will be asking for this again.
See method- Serves 4
- Takes 30 mins
- 457 calories / serving
- Freezable
- Vegetarian
Ingredients
- 2-pack part-baked baguettes
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp smoked paprika
- 1 red chilli, finely chopped, deseeded if you like
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 vegetable stock pot
- pinch of sugar
- 400g tin kidney beans, drained and rinsed
- 15g fresh coriander, roughly chopped
- 4 eggs
- 2 spring onions, trimmed and thinly sliced
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Shop ingredientsEach serving contains
- Energy
- 1925kJ 457.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 63.1gProtein 21.1gFibre 9.9g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Bake the baguettes to pack instructions, then set aside.
- Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 5-6 mins until softened. Add the paprika, chilli and garlic, and cook for 2 mins. Stir in the chopped tomatoes, stock pot, 250ml water, the sugar and the kidney beans; bring to a simmer. Reduce the heat to low-medium and bubble for 15 mins or until thickened. Stir through most of the coriander.
- Use a spoon to make 4 indents and break an egg into each gap. Cover then cook for 6-8 mins or until the whites have set and the yolks are cooked to your liking. Top with the remaining coriander and spring onions. Serve with the bread for dipping.
- See more Egg recipes
Freezing and defrosting guidelines
Freeze beans only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
