Baked eggs are what brunch dreams are made of. Usually a dish that’s easy and quick to make and can serve groups of people with minimal fuss and maximum wow factor.

All recipes below serve 2, but the recipes are easily doubled or tripled for larger groups. 



  • ½ Red Onion
  • 1 Red Pepper
  • 1 Red Chilli (don’t use if you don’t want it too hot)
  • Tsp Paprika
  • Tsp Cayenne Pepper
  • 1 Tin of Plum Tomatoes
  • Tsp Chipotle Paste
  • 4 Eggs
  • Handful of Coriander
  • Grated Cheese
  • Jarred Jalapeños 
  • Sour Cream


Roughly chop the red onion and add to pan with olive oil on medium heat. Add a sprinkling of salt and simmer for two minutes. In the meantime slice the red pepper and chop chilli finely and add to the pan with the paprika and cayenne pepper. Simmer for two more minutes. Add the can of plum tomatoes and press down on the tomatoes until they’re pulped into a more consistent sauce. Add a teaspoon of chipotle paste and stir through. Crack the four eggs into the pan (push the sauce mixture aside to make room for the eggs as close to the base of the pan this will help the eggs cook quicker) Cook for around 2-4 minutes (until the whites are almost cooked) then put under the grill for a further two minutes. Garnish with cheese, coriander, jalapeños and sour cream. 


(original recipe from Jamie Oliver here: https://www.jamieoliver.com/recipes/eggs-recipes/baked-eggs-in-popped-beans/)


  • 2 Tbsp Fennel Seeds
  • 1 Can of Cannellini Beans
  • 2 Tomatoes
  • Handful of Basil
  • Lemon
  • Olive Oil
  • Salt & Pepper
  • 4 Eggs


On a dry heated pan add the fennel seeds and toast for two minutes. Add the drained can on cannelloni beans and cook for a further two minutes. 

Chop the tomatoes and basil and place in a bowl with the zest of the lemon, lemon juice of ½ the lemon, salt, pepper and olive oil. Leave to marinade whilst the beans and fennel cook. Add the tomato mixture to the pan and let bubble for a couple more minutes until some of the juice cooks off. Crack the four eggs in and let the whites cook a little bit. Salt the yolks for extra flavour. Once the whites are almost cooked put under the grill for a final two minutes. Serve with avocado toast! 



  • 1 Red Pepper
  • ½ Red Chilli 
  • Tbsp Paprika
  • Tbsp Cumin
  • Chilli Flakes
  • 1 Tomato 
  • 1 Tin of Tomatoes
  • 4 Eggs
  • Fresh Parsley
  • Handful of Feta Cheese 
  • Salt and Pepper 


Slice the red pepper and add to a pan on medium heat with a splash of olive oil. Add the paprika and cumin. Simmer away, chop the fresh tomato and add it to the pan.  Add a sprinkling of salt and chilli flakes. Add the tin of tomatoes and any more seasoning if needed. Chop the parsley and add to the tomato mix. Cook for two minutes and crack the eggs into the pan. Once again make space on the base of the pan so the eggs can cook quicker. Chop the feta into cubes and crumble on top. Add cracked black pepper and place under the grill for two minutes 

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