Baked eggs and beans recipe

For an easy one-pan vegetarian breakfast or dinner, try this speedy baked eggs and bean recipe, using budget-friendly baked beans and colourful peppers. This spin on shakshuka is ready in just 30 minutes, making it great for busy weeknights. It’s dairy- and gluten-free and, what’s more, it’s all ready in one pan, so you can save on the washing up, too! See method

• Serves 4
• 10 mins to prepare and 20 mins to cook
• 304 calories / serving
• Healthy
• Vegetarian
• Gluten-free
• Dairy-free

Ingredients

• 1 tbsp olive oil
• 2 red onions, finely sliced
• 2 peppers, sliced
• 1 large garlic clove, finely chopped
• 400g tin chopped tomatoes
• 1½ x 420g tins baked beans
• 125g baby spinach
• 4 eggs
• hot sauce, such as sriracha, to serve
• crusty bread, to serve (optional)

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onions and peppers; season. Fry for 5 mins, stirring occasionally. Stir in the garlic and cook for 2 mins more.
2. Add the tomatoes, half-fill the tin with water and add to the pan. Cook for 5 mins, then stir in the baked beans and cook for 5 mins more.
3. Stir in the spinach. Make 4 hollows and crack the eggs into them. Cook for 4-5 mins or until the whites have just set. Serve with a drizzle of hot sauce and crusty bread, if you like.