Baked Eggs with Spicy Beans

My breakfast on work days is often being skipped or in a rush. When it comes to weekends, however, I try to take my own sweet time and enjoy a good hearty breakfast.  I love cafe-styled breakfasts. Smoked salmon and poached eggs is my usual pick but lately I have been loving the clay-pot eggs with spicy beans served in Factory Espresso near my house.

When I don’t feel like the dressing up to go out for breakfast, I try to emulate cafe-style breakfast at home. Sometimes, it’s equally satisfying enjoying breakfast in my pjs. No makeup and effortless dressing is what I needed to completely unwind in the comfort of my own home while enjoying my recreation of my favourite dish of the moment.

Baked Eggs with Spicy Beans

(tweaked from the BBC GoodFood)

Makes about 3 to 4 portions depending on the size of the ramekins (I used Maxwell & Williams Microstoven 13.5 cm Round Au Gratin Dish which fill 3 of these dishes.)

Ingredients:-

  • 3 to 4 eggs (see above)
  • A can of  400g (14 oz) net weight Cannellini beans, rinsed with water & drained
  • A can of 400g (14 oz) chopped tomatoes
  • 2 cloves of garlic
  • 1/2 tsp chilli flakes (adjust to taste)
  • 1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
  • 1 tsp ground paprika
  • Salt, sugar and pepper to taste
  • Olive oil
  • Toasted bread soldiers for dipping

Let’s start:-

(1) Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic.  (2) Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered. (3) Add chopped coriander and continue to simmer for a minute or so. (4) Check seasonings. Add salt, sugar and pepper to taste. (5) Divide the bean mixture into the ramekins/dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one. (6) Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking. (7) Scatter with the corianders leaves, more black pepper (optional),  drizzles of olive oil and serve with bread soldiers.

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17 Responses to Baked Eggs with Spicy Beans
  1. abby @ thingsforboys
    May 20, 2012 | 11:18 am

    I was telling me friend about eggs cooked in sauce today! I’ve sent her the link to this. Yum!

    • Emily
      May 21, 2012 | 10:21 am

      Hopefully she gets the hint! haha! ;)

  2. chocolatesuze
    May 20, 2012 | 2:03 pm

    that looks incredible! i would much rather pop by your place for breakfast instead i reckon :P

    • Emily
      May 21, 2012 | 10:20 am

      If distance is not an issue, you’re welcome to swing by! :D In pjs if you want haha!

  3. Sneh | Cook Republic
    May 21, 2012 | 3:36 am

    I have white beans and tinned tomatoes simmering on the cooktop as I write this. Thanks for inspiring my lunch today :-) (was so devoid of motivation and ideas!)

    • Emily
      May 21, 2012 | 10:19 am

      Hi Sneh,

      My pleasure. I hope you enjoyed this dish! :D

  4. Mike
    May 21, 2012 | 2:46 pm

    I have to admit I never thought of cooking eggs and beans together, however this recipe sounds delicious and I’m adding it to the list of things to try because on top of everything it fits my low-carb eating perfectly.

  5. branny
    May 24, 2012 | 11:42 pm

    Made an adaptation of this for dinner tonight and we loved it!

    • Emily
      May 25, 2012 | 12:39 pm

      Hi Branny thanks for your feedback :)

  6. [...] Baked Eggs with Spicy Beans (adapted from Fuss Free Cooking). [...]

  7. Miranda
    June 21, 2012 | 3:52 am

    Would there be a way to do this in the oven? I’m not quite sure what a griller is and I was wondering what temperature/time to use for baking these in the oven. The recipe looks soo good though!!

    • Emily
      June 21, 2012 | 7:37 am

      I meant the grilling function in the oven i.e. only the top heating element is on. This means you only need the heat to cook the egg after all the beans are already cooked. Hope this helps! :D

  8. Eggs with Spicy Beans
    August 1, 2012 | 3:07 pm

    [...] from Fuss Free Cooking, via Branny Boils [...]

  9. Gina
    August 14, 2012 | 5:38 pm

    Love love love this…just made it today! So easy to make. Thanks for the recipe, I used fresh tomatoes from my garden.

    • Gina
      August 14, 2012 | 5:42 pm

      p.s I’ll definitely serve this for guess when they come over unexpectedly for breakfast!

    • Emily
      August 15, 2012 | 1:44 am

      I can imagine it turned out even better! :D (So envious that you have fresh tomatoes from your garden ha!)

  10. Kale & Bean Chili | Fuss Free Cooking
    April 9, 2013 | 10:05 am

    [...] to say, Italian spices or paprika. Crack some eggs over the beans and you have got yourself a café-style breakfast. Seriously, how versatile canned beans are [...]

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