Baked eggs and spicy red pepper beans with feta

Gorgeously sticky beans with soft, runny eggs and a crumbling of salty feta. Guaranteed to impress.

  • Gluten Free


1 tbsp olive oil

1 small red onion, finely sliced

100g roasted red peppers from a jar, sliced

½ tsp sweet smoked paprika

2 tsp dark brown soft sugar

227g can chopped tomatoes

1½ tbsp cider vinegar

400g can mixed beans in water, drained and rinsed

2 eggs

40g feta cheese, crumbled

handful flat leaf parsley, roughly chopped


1. Preheat the oven to 200˚C, gas mark 6. Heat the oil in an ovenproof frying pan set over a medium heat. Add the onion and cook for 7-8 minutes, until starting to soften. Add the roasted peppers, paprika, sugar and a good pinch of salt, then cook, stirring regularly, for a further 2 minutes. Stir in the tomatoes, vinegar and mixed beans, then simmer for 5 minutes, until thickened and sticky.

2. With a wooden spoon, make 2 wells in the beans and break an egg into each. Season and bake in the oven for 8-10 minutes, until the whites are set but the yolks are still runny. Scatter over the feta and parsley and serve, with toasted sourdough, if liked.

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,871kJ
Fat 20.1g
Saturated Fat 6.5g
Carbohydrate 43.7g
Sugars 26.3g
Protein 22.6g
Salt 1.1g
Fibre 7.1g

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5 stars

Average user rating Based on 11 ratings

This recipe was first published in Sun Feb 01 12:58:58 GMT 2015.