SAUCY BEAN BAKED EGGS
Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 25m
Number Of Ingredients 6
Steps:
- Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
- Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.
Nutrition Facts : Calories 366 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
SMOKY BEANS & BAKED EGGS
Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance
Provided by Cassie Best
Categories Lunch, Supper
Time 45m
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 10
Steps:
- Heat the oil in a wide, shallow pan and cook the onion for 8-10 mins until softened. Add the pepper and cook for another 5 mins, stirring regularly, until softened. Stir in the garlic, paprika and ketchup, then tip in the tomatoes, cover and leave to simmer gently for 10 mins. Remove the lid and cook for a few more minutes to thicken, then add the beans. Can be cooled and frozen in portions at this stage.
- Use a spoon to make 4-6 spaces in the mixture for the eggs - you should be able to see some of the bottom of the pan. Crack the eggs one by one into a cup or bowl and gently drop one into each hole. Cover the pan and reduce the heat to low. Cook for 3-5 mins until the egg whites are cooked through but the yolks are still runny. Scatter over the coriander to serve.
Nutrition Facts : Calories 390 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
BAKED EGGS WITH BEANS AND GREENS
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
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