Name: Baked eggs with beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

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

1.In a large frying pan, heat oil on medium. Saute onion 3-4 minutes until tender. Add capsicum and garlic. Cook 1 minute until fragrant.

2.Stir in tomatoes, worcestershire sauce, syrup, mustard and paprika. Simmer, stirring occasionally, 4-5 minutes until thickened. Stir beans and ham through. Season.

3.Using 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.

4.Serve with wilted spinach leaves and rye toast.

Women's Weekly Food