All-In-One Breakfast Baked Eggs

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July 5, 2019

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

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

Method

1In 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.

2Once 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.

3Now add the canned butterbeans, mushrooms and spinach and simmer again just for a minute.

4Now making four little wells in the tomato mix, crack in the raw eggs, don’t worry if they spill over a little.

5Pop 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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