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.


  • 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




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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