Baked eggs with beans

Baked eggs with beans



  • 1 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp smoked paprika (regular will be fine!)
  • 1 tsp ground cumin
  • 1 tin (400g) four bean mix
  • 1 tin (400g) chick peas
  • 1 tin (400g) diced tomatoes
  • 2 eggs
  • 2 pieces of toast
  • 1 fresh lime, for squeezing onto finished eggs
  • fresh coriander
  • chilli (optional)


Heat a small pan with a tablespoon of olive oil at medium heat.  Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.

Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.

Cover the pan and cook gently until eggs are cooked.

Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.  

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Serving Suggestions


  • Regular paprika is fine if you can’t find the smokey kind.
  • Sliding the eggs from a cup ensures that you aren’t sliding a rotten egg into your beautiful bean mix.
  • This recipe was created by Ruth Bruten of GourmetGirlfriend. You can follow her on Pinterest  or visit her on Facebook.

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