Stockcubes uses cookies to improve your experience on our site. You can read our cookies policy here. By continuing to use the site, you consent to use our cookies.

Bean Baked Eggs

Yield: 2 Servings

Prep Time: 10 mins

Cook Time: 10 mins


  1. Heat oven to 180°C (or 200°C for non-fan oven)

  2. Chop the tomatoes in half. Add to an oven-proof pan with beans and spinach on a medium heat, with a pinch of salt. Stir occassionally for 5 minutes, or until the spinach has wilted.

  3. Crack in the eggs and place in the oven for 4-5 minutes, or until the eggs are cooked but yolk are still fairly runny.

  4. Serve with slices of sour-dough bread (or toasted white bread)


  • 100grs Bread
  • 100grs Spinach
  • 2 Eggs
  • 400grs Tomato
  • 200grs Red Kidney Beans