Baked Eggs

Photographer: Kurt
Serves 2

This has to be my ultimate Sunday morning ritual, and Saturday too, if I can muster the energy. A simple recipe with a big punchy tomato flavour, this is quick to make and fills you up ready for a big day of adventure.

Follow the sauce recipe below, or if you have some homemade tomato sauce leftover from a midweek pasta meal, this is perfect to use as the base. Just add some paprika, heat through and pop the eggs on top.

I use mixed beans as it gives a good bit of variation. I have got a bit of a thing for them at the moment – we have been using them in slaws to provide a bit of texture and nutty flavour – yum! You can use cannellini, butter beans or omit them it’s entirely up to you.


2 – 4 large eggs
1 can (400g) of diced tomatoes
1 can (400g) mixed beans
2 shallots, finely diced
1 clove garlic
1 tsp of smoked paprika
1/2 tsp of ground cumin
1 handful of fresh parsley, coarsely chopped
Salt & pepper to taste
1 tbsp of olive oil

Crusty bread to serve


1. Preheat oven to 180˚C.
2. Heat the oil in a medium oven-proof fry pan, add the shallots and garlic, and cook until shallots are soft and clear.
3. Add the ground cumin, fry for about 30 seconds and then add the diced tomatoes and paprika. Cook for about 10 minutes, or until the tomatoes are cooked through. Add the beans in the last 2 minutes of cooking.
4. Take off the heat, add salt and pepper to taste. Make small wells in the sauce with the back of a spoon, one for each egg. Carefully crack an egg into each well.
5. Place the pan into the preheated oven and bake until the eggs are cooked through.
6. Serve in the pan with plenty of crusty bread.