Baked Egg and Beans Brunch Pot
ContinentalBrunchDesi eggsEasy
Baked beans in tomato sauce with eggs cracked on top and baked until set, served with toast. A simple one-pot brunch inspired by the full English breakfast.
Prep time5 min
Cook time20 min
Total time25 min
Servings2
Ingredients
- 4 Desi eggs
- 2 cups baked beans in tomato sauce
- 1/2 onion chopped
- 1 tbsp oil
- 1/2 tsp smoked paprika
- salt and black pepper to taste
- 4 slices toast to serve
Method
- Heat the oven to 180C.
- Fry the onion in oil until soft, add the beans and paprika, and warm through.
- Tip the beans into a small oven dish and make 4 wells.
- Crack an egg into each well and season.
- Bake for 12 to 15 minutes until the egg whites are set.
- Serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)18 g
Fat (estimate)16 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Bake until the egg whites are fully set. Contains egg and wheat (toast). Canned baked beans are available in Pakistani supermarkets; leftover rajma or lobia in tomato sauce can be used instead. Add a little grated cheese on top before baking for a richer pot. Nutrition values are estimates and vary with exact ingredients and portion size.