Smoky mince and beans with baked eggs

Forget saving dinnertime leftovers for another main meal – instead let them make quick work of brekkie and try Nadia Lim's incredibly delicious smoky mince and beans with baked eggs

By Nadia Lim
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 2 tablespoon olive oil
  • 1 small onion, diced
  • 1 clove garlic, sliced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon mexican-style spice
  • 2 cans diced tomatoes
  • 1 cup leftover cooked mince
  • 1 can cannellini beans, rinsed and drained
  • 4 eggs
  • 2 tablespoon torn coriander
  • toasted sourdough bread (or gluten-free bread), to serve


  • 1
    Heat the olive oil in a large frying pan and cook the onion and garlic over a medium-low heat for 2-3 minutes until soft and fragrant but not coloured. Add the paprika and spice mix and stir through. Add the tomatoes and mince and simmer for 4-5 minutes until you have a good sauce consistency.
  • 2
    Stir in the beans, then make 4 shallow indents in the top of the mixture.
  • 3
    Crack an egg into each, cover with a lid or tray and cook gently for 3-4 minutes or until the eggs are just set in the centre. Season each egg and scatter with torn coriander. Serve with toasted bread.


Check label if eating gluten free *Check label if eating dairy free

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