British
Baked Eggs in Beans
A skillet of seasoned canned beans gets four eggs cracked on top and bakes until the whites set.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Canned beans, not a long soak.
- 375°F until the whites are set and the yolks are still soft.
- Toast on the side.
- Salt the beans before the eggs go in.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F. Cook the onion in oil until soft. Add garlic and paprika.
- 2
Stir in beans, tomato sauce, and salt. Simmer 5 minutes. Spread evenly in an ovenproof skillet.
- 3
Crack in the eggs. Bake 10 to 14 minutes, until the whites are set.
- 4
Sprinkle with parsley and serve with toast.
Pro tips
- If your skillet is not ovenproof, move the beans to a baking dish before the eggs.
- Cover loosely with foil if the edges brown before the whites set.
- Black beans work. The dish will taste less like the British original.
Easy substitutions
- Cannellini beans
- Navy beans
- Tomato sauce
- Crushed tomatoes
Storage and reheating
Storage
Refrigerate up to 3 days. Yolks will firm up.
Reheating
Warm covered on the stove. The eggs will not be soft again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 22 g
- Carbs
- 42 g
- Fat
- 12 g
- Fiber
- 10 g
Budget friendly · Oven, Stovetop · Vegetarian, Gluten-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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