Baked Eggs

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Weekends weren't made for doing dishes, this easy one-pan brunch recipe is a twist on your baked beans and eggs, using just a few eggs and tins out the cupboard.

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SERVES 2
PREP TIME 5MINUTES
COOKS TIME 15 MINUTES
DIFFICULTY EASY

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Ingredients

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Olive oil
1 red onion, diced
2 cloves garlic, minced
1 red pepper, diced
1 tsp smoked paprika
1/2 tsp chilli flakes
1/2 tsp cumin
400g tinned tomatoes
400g mixed beans in water, drained and rinsed
3-4 eggs
1 tbsp feta, crumbled
1 tsp chilli flakes
Handful coriander

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Method

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1.
Preheat the oven to 180˚C.

2.
Pop an ovenproof frying pan over a medium heat and drizzle with oil. Add the onion, garlic, spices and salt, and wilt down for 5-6 minutes. Part way through, add the diced red pepper.

3.
When starting to soften, add in the mixed beans followed by the chopped tomatoes, and simmer for 5 minutes on a low heat, until it forms a thick, bulky mixture.

4.
Use a large spoon to make a well in the bean sauce, breaking each of the eggs into each one. Place the pan on a baking tray in the middle of the oven and bake for 6-8 minutes, until the egg whites are fully cooked through and opaque, but the yolks still a little runny.

5.
Scatter over the feta, coriander, chilli flakes and black paper, and serve with some crusty bread of choice.

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