RECIPES BY Rhiannon Lambert

Baked Eggs

  • 25-30 MINS
  • 2-3 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

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


  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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Baked Avocado Eggs

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Re-Nourish: A Simple Way to Eat Well