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Spanish tomato and egg bake

Breakfast Bake - Spanish Tomatoes, Beans and Eggs

Lydia Nuttall
Make breakfast super healthy and filling.  Avoid the mid morning need for a sugary snack!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American, Australian, Mexican
Servings 4 serves

Ingredients
  

  • 400 gram tin of red kidney beans drained
  • 400 gram tin of diced tomatoes
  • 2 teaspoons smoked paprika
  • 100 gram soft feta cheese crumbled
  • 1 spring onion fine sliced
  • 8 eggs free range

Instructions
 

  • Mix together kidney beans, tomatoes, paprika, and season with salt and pepper.
  • Divide between 4 individual oven proof bowls, or use a large oven proof baking dish.
  • Divide the crumbled feta between the dishes, and then sprinkle with the spring onion slices.
  • Make a depression in the two sides of each dish, and break the eggs into these dips – this is so the yolk stays away from the edges of your dish and cooks evenly with the whites.
  • Bake in a moderate oven for 35 minutes.

Notes

If you are feeding hungry teenagers, then have some crusty bread for them to mop up all the juices at the end!
Keyword bacon, beans, breakfast, eggs
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