Great breakfast that is quick and easy to put together ready for lazy mornings.
All-In-One Breakfast Baked Eggs
Prep: 10 mins
Cook: 20 mins
Serves: 4 Servings
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Method
- 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.
- 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.
- Now add the canned butterbeans, mushrooms and spinach and simmer again just for a minute.
- Now making four little wells in the tomato mix, crack in the raw eggs, don’t worry if they spill over a little.
- 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