Baked eggs with beans
Jazz up breakfast time with these saucy cafe-style baked eggs, complete with smokey ham, hearty beans and a rich tomato and capsicum sauce.
- 15 mins preparation
- 10 mins cooking
- Serves 4
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Ingredients
Baked eggs with beans
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 red capsicum, seeded, chopped
- 2 clove garlic, crushed
- 2 x 400g cans chopped tomatoes
- 1 tablespoon worcestershire sauce
- 1 tablespoon golden syrup
- 2 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- 2 x 400g cans four-bean mix, rinsed, drained
- 200 gram shaved ham, roughly chopped
- 4 eggs
- wilted baby spinach leaves, to serve
- char-grilled rye bread, to serve
Method
Baked eggs with beans
- 1In a large frying pan, heat oil on medium. Saute onion 3-4 minutes until tender. Add capsicum and garlic. Cook 1 minute until fragrant.
- 2Stir in tomatoes, worcestershire sauce, syrup, mustard and paprika. Simmer, stirring occasionally, 4-5 minutes until thickened. Stir beans and ham through. Season.
- 3Using the back of a spoon, make four recesses in bean mixture. Gently crack eggs into each recess. Cook on low, covered, 4-5 minutes, until eggs are just set.
- 4Serve with wilted spinach leaves and rye toast.
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