Baked eggs with spiced beans
Eggs cooked in a smoky paprika, bean and tomato sauce – filling yet light.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2 people
- Vegetarian
- Quick
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Olive oil1 tbsp
- Onion1
- Garlic1 clove
- Sweet paprika1 tsp
- Ground cumin½ tsp
- Tinned chopped tomatoes (400 g)1
- Tinned kidney beans (400 g)1
- Eggs4
- Flat-leaf parsley½ bunch
- Bread2 slices
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a small frying pan with a lid, cook the chopped onion in the oil over a medium heat for 5 minutes. Add the crushed garlic, paprika and cumin and stir for 30 seconds.
Add the chopped tomatoes and the drained beans, season with salt and simmer for 5 minutes until slightly thickened.
Make four hollows in the sauce, crack an egg into each, cover and cook over a low heat for 5–6 minutes until the whites are set.
Scatter with chopped parsley and serve with toast.