Middle eastern baked eggs with beans
This baby is a true one pan dinner (or lunch, or brunch) that will be on the table in 20 minutes, and is very adaptable depending on the ingredients you have at hand. If you’re not so good with onion and garlic you can swap for capsicum and use a bit of garlic infused olive oil. And if you’re not a big fan of legumes it also works without the cannellini beans (but trust me - these are sooo good). To feed more, just add two extra eggs per person and extra tomatoes.
Why is this a good idea?
Because baked eggs are rustic, comforting, and satisfying. The eggs and beans are fantastic vegetarian protein sources, and the extra virgin olive oil and feta give it a luxurious taste and feel - so don’t skimp on these! This is another meal of mine that truly is a party for your good gut bugs.
I hope you give this a whirl next time you’re all out of dinner inspo :)
Middle Eastern baked eggs with beans
Ingredients
Instructions
- Heat the EVOO in a deep pan (20-30cm), add the onion and sauté for 5 minutes over low heat, until soft.
- Add the red wine vinegar to deglaze (meaning bubble off for a minute or so), then add tomatoes & drained and rinsed cannelini beans.
- Bring to a simmer for 2-5 mins, adding paprika and cumin, seasoning with salt and pepper.
- Now add the eggs (hollow out 6 little holes one by one, cracking the eggs in so they’re surrounded by sauce).
- Simmer on low for 8-10 minutes (depending how runny you like your eggs). If you cover with a lid, the eggs will cook a little quicker. When the eggs are mostly white but still uncooked on top (and a bit jiggly), sprinkle the parsley and feta over,.
- Now transfer to the oven and grill, to finish the eggs and melt the feta (2-5 minutes).
- Serve with toast pieces drizzled in EVOO.