• Meat Recipes
  • Meatless Recipes
  • Sugary Treats
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Fuss Free Cooking

With A Side of Lifestyle

  • Home
  • About
  • Collaboration
  • Contact
  • Index
  • Recipes
    • Kitchen Tips
    • Meat Recipes
    • Meatless Recipes
    • Sugary Treats

Eggs Meatless Recipes

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.


22 Comments

Stay Up To Date

Get all the latest recipes straight to your inbox

« Orange Apple Festival – Orange Regions Farmers Market
Stove Top Macaroni & Cheese with Kale »

Comments

  1. abby @ thingsforboys says

    May 20, 2012 at 11:18 am

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

    Reply
    • Emily says

      May 21, 2012 at 10:21 am

      Hopefully she gets the hint! haha! 😉

      Reply
  2. chocolatesuze says

    May 20, 2012 at 2:03 pm

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

    Reply
    • Emily says

      May 21, 2012 at 10:20 am

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

      Reply
  3. Sneh | Cook Republic says

    May 21, 2012 at 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!)

    Reply
    • Emily says

      May 21, 2012 at 10:19 am

      Hi Sneh,

      My pleasure. I hope you enjoyed this dish! 😀

      Reply
  4. Mike says

    May 21, 2012 at 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.

    Reply
  5. branny says

    May 24, 2012 at 11:42 pm

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

    Reply
    • Emily says

      May 25, 2012 at 12:39 pm

      Hi Branny thanks for your feedback 🙂

      Reply
  6. Miranda says

    June 21, 2012 at 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!!

    Reply
    • Emily says

      June 21, 2012 at 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! 😀

      Reply
  7. Gina says

    August 14, 2012 at 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.

    Reply
    • Gina says

      August 14, 2012 at 5:42 pm

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

      Reply
    • Emily says

      August 15, 2012 at 1:44 am

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

      Reply
  8. Jan says

    August 9, 2014 at 12:05 pm

    Looks fantastic, I will add some fried chorizo to this!

    Reply
  9. Maddi says

    June 29, 2016 at 9:14 am

    Can I leave the bean mix in the fridge overnight then just heat it with the egg in the morning?
    Like to prep my meals the night before that’s all ?

    Reply
  10. Emily says

    June 29, 2016 at 9:26 am

    Hi Maddi, yes you can make the bean mix a day before. When you are ready to eat in the morning, heat the bean mix in the microwave and crack an egg on top (maybe enough to warm up and not scorching hot). Then put it in the oven to cook the egg to your desired doneness. I reckon it would shortened the cooking time in the oven. x Emily

    Reply
  11. Dennis says

    August 5, 2018 at 3:59 am

    Thank you, made this for Sunday breaky…. added Half a BBQ grilled Chorizo to each dish to add some meatyness. Thanks for the inspiration to be bothered to cook on a Sunday.. 👍🏼🤗

    Reply
  12. Sara says

    September 21, 2018 at 5:50 pm

    Hello,

    This looks so delicious!! I can’t wait to try it. Where are the red dishes from? I recently found your website on Instagram and I’m hooked!

    Reply

Trackbacks

  1. Eggs with Spicy Beans | Branny Boils Over says:
    May 29, 2012 at 11:06 am

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

    Reply
  2. Eggs with Spicy Beans says:
    August 1, 2012 at 3:07 pm

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

    Reply
  3. Kale & Bean Chili | Fuss Free Cooking says:
    April 9, 2013 at 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 […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Fuss Free Cooking aims to make your weeknights cooking a breeze & tasty.

For business enquiries, including paid partnerships and collaborations, contact me directly by completing the contact form here. I look forward to hear from you.

Search this blog

On My Youtube Channel

Food Advertising by logo
Instagram Feed
Something is wrong.
Instagram token error.
Follow

Leftover Makeover

Golden Fried Rice

Butter Fried Rice | Fuss Free Cooking

Butter Fried Rice

Easy Broccoli & Egg Fried Rice

10 Creative Leftover Recipes - Fuss Free Cooking

10 Creative Leftover Recipes

CHINESE EGG DROP SOUP, RICE PORRIDGE STYLE (AKA CONGEE)

Chinese Egg Drop Soup, Rice Porridge Style (aka Congee)

Disclaimer

This blog is a personal blog written, photographed and edited by me unless it was stated otherwise. The views and opinions expressed on this blog are purely the blogger’s own. Although it may claim otherwise, this blog does not offer any kind of professional advice, unless otherwise noted. See here for my disclosure policy.

© Fuss Free Cooking 2010 - 2019

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in