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    Baked eggs and spicy red pepper beans with feta

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

    Serves: 2


    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.

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


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