Ingredients
- 4eggs
- 1 can (400 g)baked beans
- 1onion, diced
- 2 clovesgarlic, minced
- 1 tbspolive oil
- ½ tsppaprika
- ¼ tspchilli flakes
- to tastesalt
- to tasteblack pepper
22gprotein
45gcarbs
16gfat
≈ 420 kcal each, roughly. we're not your doctor
Method
- Heat the olive oil in a large non‑stick skillet over medium heat.
- Add the diced onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Pour in the baked beans, sprinkle paprika and chilli flakes, and let the mixture simmer for 5 minutes, stirring occasionally.
- Make four small wells in the bean mixture and crack an egg into each well.
- Cover the skillet and cook for 5‑7 minutes, or until the egg whites are set but the yolks are still runny.
- Season with salt and pepper, then serve hot straight from the pan.
If you like a firmer yolk, pop the lid off for the last minute and let the eggs finish cooking uncovered.
Goes rather well with Watch a classic courtroom drama while you dig in—nothing says ‘justice’ like a bean‑egg verdict!
Rate it. The chef can take it.