Tomato White Bean Baked Eggs (Print version)
White beans and red pepper make a thick tomato base for oven-baked eggs.
# Ingredients:
Ingredients
01 -
4 large eggs
02 -
1 can white beans, 400 g, drained
03 -
400 g chopped tomatoes
04 -
1 red bell pepper, diced
05 -
1 onion, diced
06 -
2 garlic cloves, minced
07 -
2 tbsp olive oil
08 -
1 tsp sweet paprika
09 -
½ tsp ground cumin
10 -
½ tsp salt
11 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Make four hollows in the sauce. Crack each egg into a small cup first, then slide one into each hollow.
05 -
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.
06 -
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.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat until steaming hot throughout; reheating will firm the eggs further.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.