Eggs and Bean Bake

Brown Onion Garlic Clove Paprika Tomato Passata Vegetable Stock Red Lentils Spinach Butter Beans Fresh Basil Tomatoes Eggs
  • Step 1.

    Preheat the oven to 180°C (350°F).

  • Step 2.

    In an ovenproof skillet, sauté finely chopped onion in a bit of olive oil until softened.

  • Step 3.

    Add minced garlic and paprika to the skillet. Stir for about a minute until fragrant.

  • Step 4.

    Pour in tomato passata and vegetable stock. Stir in red lentils and bring the mixture to a simmer. Cook for about 10 minutes until the lentils are partially cooked.

  • Step 5.

    Stir in fresh spinach and butter beans. Simmer for an additional 5 minutes until the spinach wilts and the beans are heated through.

  • Step 6.

    Add chopped tomatoes and fresh basil to the skillet. Season with salt and pepper to taste.

  • Step 7.

    Create small wells in the mixture and crack an egg into each well.

  • Step 8.

    Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the egg whites are set, and the yolks are still runny or cooked to your liking.

  • Step 9.

    Remove from the oven, sprinkle with additional fresh basil, and serve the Eggs and Bean Bake hot. Enjoy a hearty and nutritious breakfast!