Baked eggs with beans

Cafe-style breakfast at home.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
Jazz up breakfast time with these saucy cafe-style baked eggs, complete with smokey ham, hearty beans and a rich tomato and capsicum sauce.
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Baked eggs with beans
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, seeded, chopped
  • 2 clove garlic, crushed
  • 2 x 400g cans chopped tomatoes
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon golden syrup
  • 2 teaspoon dijon mustard
  • 1 teaspoon smoked paprika
  • 2 x 400g cans four-bean mix, rinsed, drained
  • 200 gram shaved ham, roughly chopped
  • 4 eggs
  • wilted baby spinach leaves, to serve
  • char-grilled rye bread, to serve


Baked eggs with beans
  • 1
    In a large frying pan, heat oil on medium. Saute onion 3-4 minutes until tender. Add capsicum and garlic. Cook 1 minute until fragrant.
  • 2
    Stir in tomatoes, worcestershire sauce, syrup, mustard and paprika. Simmer, stirring occasionally, 4-5 minutes until thickened. Stir beans and ham through. Season.
  • 3
    Using the back of a spoon, make four recesses in bean mixture. Gently crack eggs into each recess. Cook on low, covered, 4-5 minutes, until eggs are just set.
  • 4
    Serve with wilted spinach leaves and rye toast.

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