Baked Beany Eggs

This simple yet scrumptious recipe is proof that you don’t need a long list of ingredients to whip up something delicious. Reduce food waste by transforming your favourite pantry cupboard staples and leftover fridge essentials into a warming family lunch or dinner. This quick and easy recipe is packed with protein and vegetable goodness and its tangy tomato sauce perfectly complements the rich flavour of baked yolks.

Ingredients

  • 1 x 400g can mixed bean salad, drained
  • 2 x 400g cans cherry tomatoes
  • 200g baby spinach
  • 4 Respectful Eggs
  • 50g thinly sliced smoked ham, torn or chopped
  • Your favourite leftover bread, to serve

Cooking time

25 minutes

Serves

4

Method

Add the tins of bean salad and tomatoes to a shallow casserole dish or ovenproof skillet and allow to simmer for 10 minutes, until reduced.

Stir in the baby spinach, then cook until wilted. This should take around 5 minutes.

Pre heat the grill on medium and use the back of a spoon to make four dimples in the tomato and bean mixture.

Crack one egg into each indentation, then scatter the ham throughout the mixture.

Grill your beany eggs for 5 minutes, or until the whites are cooked and the yolks are runny.

Plate up, alongside your favourite bread, for a hearty lunch or dinner that’s full of flavour. For a planet-friendly tip, toast leftover bread – it tastes just as good toasted and means that less goes to waste.


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