Tomato White Bean Baked Eggs

White beans and red pepper make a thick tomato base for oven-baked eggs. Paprika and cumin add warmth while the beans make each serving more substantial.

Ingredients

• 4 large eggs
• 1 can white beans, 400 g, drained
• 400 g chopped tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp sweet paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 190°C / 375°F. Heat olive oil in a 26 cm ovenproof skillet over medium heat. Add onion and pepper and cook for 8–10 minutes until softened.
2. Stir in garlic, paprika and cumin for 30 seconds, then add chopped tomatoes, salt and black pepper. Simmer for 7–8 minutes until the sauce thickens slightly.
3. Fold in the drained white beans and simmer 2 minutes. If the sauce looks dry, add 2–3 tablespoons water; it should be thick but spoonable.
4. Make four hollows in the sauce. Crack each egg into a small cup first, then slide one into each hollow.
5. Transfer the skillet to the oven and bake 8–12 minutes, checking until both whites and yolks are set. Oven and skillet heat affect timing, so allow a little longer if needed.
6. Serve one egg with a quarter of the beans and sauce per person. Use an oven mitt for the hot skillet handle and keep it protected after serving.
7. Refrigerate leftovers within two hours for up to three days. Reheat until steaming hot throughout; reheating will firm the eggs further.

Soften the pepper first

Give the pepper and onion time in the pan before tomatoes go in; acid slows their softening.

Make space for each egg

Four hollows hold the eggs in place and help the whites settle into the hot sauce.

Watch the oven stage

The eggs keep firming in the hot pan. Check regularly and serve once the whites and yolks are set.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve one egg with a quarter of the beans and sauce per person. Use an oven mitt for the hot skillet handle and keep it protected after serving.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat until steaming hot throughout; reheating will firm the eggs further.