Spanish Eggs

Difficulty: Easy

Serves: 1


  • 1 can chopped tomatoes

  • 1 courgette

  • 1 red capsicum

  • 1 handful of baby spinach

  • Spices in the tomatoes - chili flakes, salt & pepper for a kick

  • 100g cannellini beans

  • 2 eggs



  1. Heat cannellini beans until hot.

  2. Add baby spinach leaves and stir through.

  3. Divide beans between 2 x 1 cup capacity greased ovenproof shallow dishes or ramekins. Form an indentation in the centre of each pile and crack an egg into each ramekin. Season with freshly ground pepper and salt and sprinkle with grated cheese.

  4. Cover with foil and bake in a preheated oven of 180ºC for 10 minutes. Remove foil and continue cooking for a further 3-5 minutes.

Spanish Eggs

Nutritional Information

Per Serving:

Calories: 460

Fats: 12.3g

Carbohydrates: 56.8g

Protein: 29.1g

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