Photo by Jen Rich

Tomato & butterbean baked eggs

This versatile and forgiving recipe is one that is also very happy to switch ingredients around according to what you have to hand. No red onions? Try spring onions, leeks, shallots, or plain white onions. No peppers? Use chopped courgettes, peas, grated carrot, a jar of peppers or any other quick-cooking vegetable in their place. You can also switch (or omit) the spices, or use a tin of cannellini, kidney, haricot beans or chickpeas instead of the butter beans. I might throw in a couple of cubes of frozen spinach if I have no fresh to hand, or thinly slice up some Swiss chard or beetroot leaves instead. So play around and enjoy this simple, but nutritionally dense, dish at any time of day.

serves 4

Photo by Jen Rich

1 tbsp olive oil
1 small red onion, finely chopped
125g sweet mixed peppers, diced
1 tsp paprika
1/2 tsp cumin
400g tin butter beans
400g tin tomatoes
1 tbsp tomato puree
40g spinach, roughly chopped
Salt and pepper
4 medium eggs
2 tsp fresh parsley, finely chopped (optional)


Pour the oil into a cast iron skillet or heavy based frying pan over a medium/low heat then add the onion. Cook gently for 5 minutes until soft and translucent.

Add the peppers, paprika and cumin. Stir to combine and cook for a further 3-4 minutes until the peppers have started to soften.

Tip in the beans and give it a really good stir. Add the tinned tomatoes then swill out the can with some water, about half a can full, and add to the pan along with the tomato puree. Give it another quick stir then leave it to bubble away until the sauce has thickened and turned a rich, dark red, this will take around 8-10 minutes.

Stir in the spinach and season to taste.

Make 4 wells in the sauce and crack an egg into each one. Cover the pan with a lid and leave to cook for 6-8 minutes or until cooked to your liking. Start checking from around 5 minutes if you prefer a runny yolk.

Scatter with the chopped parsley and serve

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