All-In-One Breakfast Baked Eggs

Great breakfast that is quick and easy to put together ready for lazy mornings. 

Prep: 10 mins
Cook: 20 mins
Serves: 4 Servings
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Method

  1. In a lidded saucepan, warm a little oil and start to soften the onion. Add in the mixed herbs, dried chilli flakes, and give it a good stir.
  2. Once the onion has softened, pour in the chopped tomatoes, crumble in the stock cube, add the water, stir again, and leave to simmer for 5 minutes.
  3. Now add the canned butterbeans, mushrooms and spinach and simmer again just for a minute.
  4. Now making four little wells in the tomato mix, crack in the raw eggs, don’t worry if they spill over a little.
  5. Pop the lid on and simmer gently, this is just to cook the eggs, when they are at your desired consistency, serve immediately with a sprinkle of chopped coriander and some thick slices of toasted bread.

Ingredients

  • 1 x 400g canned butterbeans, drained
  • 1 x 380g canned spinach, drained
  • 1 x 400g canned chopped tomatoes
  • 1 onion, sliced
  • 1 tbsp of dried mixed herbs
  • A pinch of dried chilli flakes
  • 1 vegetable stock cube
  • 50 ml water
  • 4 eggs
  • A handful of chopped coriander

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