Baked eggs and beans is such an easy way to feed a crowd. I love to serve this with kumara sourdough and a thick smear of butter.
Serves: 4–6
INGREDIENTS
1 medium onion, finely diced
3 garlic cloves, finely diced
1 piece celery, finely diced
1 red capsicum, seeds and core removed, sliced
1 lemon, zest only
1 teaspoon each ground cumin, curry powder
½ teaspoon each ground turmeric, garam masala
2 x 400-gram tins cannellini beans
400-gram tin butter beans
2 x 400-gram bottles tomato passata
1 cup vegetable or chicken stock
large handful baby spinach or baby kale leaves
ghee or other oil for sautéing
4–6 free-range eggs
To serve
fresh parsley and pumpkin seeds
METHOD
Heat a few spoonfuls of oil in a sauté pan over a medium heat. Add the onion, garlic and celery. Sauté until the onion is translucent. Add the capsicum, lemon zest and spices. Sauté for 1–2 minutes.
Add the beans, tomato passata and stock. Bring to a boil before leaving to simmer for 45 minutes. Stir through the spinach or kale and cook for 1 further minute. Season to taste.
Preheat the oven to 180°C.
Spoon enough beans to half fill a 25cm round ovenproof dish. Use the back of a spoon to make indents for the eggs. Crack an egg into each of these and place in the oven to bake for 5–8 minutes until just set. Serve immediately with fresh parsley and pumpkin seeds.
Leftover beans can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 1 month.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipePear and Vanilla Baked Oatmeal with Coconut Custard
Article by Kelly Gibney
RecipeSweet Potato, Mushroom and Zucchini Bake with Ricotta and Basil
Article by Kelly Gibney
RecipeBaked Eggs with Dukkah and Turkish Bread Soldiers
Article by Sarah Tuck
RecipeBaked Eggs with Spinach and Soubise Sauce
Article by Claire Aldous
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!