From Joe’s kitchen

Tomato & Bean Baked Eggs

A cosy, colourful one-pan supper for dipping crusty bread.

Prep
10 mins
Cook
35 mins
Makes
Serves 2

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Tomato & Bean Baked Eggs served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Prepare the pan

    Heat the oven to 200°C/180°C fan/gas 6. Use an ovenproof frying pan with room for four eggs, or have an ovenproof baking dish ready. Drain and rinse the beans.

  2. Soften the onion

    Warm the oil over a medium-low heat. Add the onion and cook for about 5 minutes, stirring, until softened. Stir in the crushed garlic and paprika for 30 seconds, without letting the garlic burn.

  3. Simmer the sauce

    Add the chopped tomatoes and beans, season lightly and simmer uncovered for 8–10 minutes. Stir occasionally until the sauce thickens enough to hold shallow wells. Transfer to the baking dish if your pan is not ovenproof.

  4. Add the eggs

    Make four wells with the back of a spoon. Crack each egg into a small cup first, then slide it carefully into a well. Keep the yolks intact and spread the eggs evenly.

  5. Bake and check

    Bake for about 12–18 minutes, checking that both the whites and yolks are fully set. Timing varies with the dish and egg size, so return to the oven if needed. Use oven gloves: the pan handle will be hot.

  6. Serve warm

    Scatter over chopped parsley and bring to the table on a heatproof mat. Spoon two eggs and plenty of tomato-and-bean sauce onto each plate.

A little kitchen tip

The sauce should be thick before the eggs go in: a watery sauce makes the eggs take longer to set.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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