Saucy bean baked eggs
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Saucy bean baked eggs

By Esther Clark

Make these five-ingredient baked eggs with tomatoes and beans using storecupboard staples. It's a quick, easy, tasty and healthy dish

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 366
  • fat 12g
  • saturates 3g
  • carbs 27g
  • sugars 15g
  • fibre 10g
  • protein 32g
  • salt 1g

Ingredients

  • 2 x 400g cans cherry tomatoes
  • 400g can mixed bean salad, drained
  • 200g baby spinach
  • 4 medium eggs
  • 50g thinly sliced smoked ham, torn
  • wholemeal rye bread, to serve (optional)

Method

  1. 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. 

  2. 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.

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