Chilli Baked Eggs

Perfect meal to warm up your stomach on a cold winter morning, spicy tomato flavour with red kidney beans mixed through.


  • 2 garlic cloves, crushed
  • 1/2 medium red onion, diced
  • 1 tsp olive oil
  • 1 medium mushroom, diced
  • 1 can Italian diced tomatoes
  • 1/2 can red kidney beans, rinsed
  • 1 tsp paprika
  • 2 tsp Italian herbs
  • 1/2 medium red chilli
  • 2 eggs
  • Mixed leafy greens
  • Parmesan cheese (to serve)
  • Pinch salt & pepper


  1. Preheat oven to 180 degrees.
  2. Fry garlic, onion and olive oil in a small non-stick saucepan until soft, then add the mushroom and cook for a further 2 minutes.
  3. Add diced tomatoes, kidney beans, paprika, herbs, chilli and greens to the saucepan and simmer for 8-10 minutes on low heat with the lid off.
  4. Once the sauce has thickened, form 2 small holes and crack the eggs into the saucepan- do not stir.
  5. Put the lid on the saucepan and place it in the oven for about 10 minutes (or until eggs are cooked).
  6. Sprinkle with cheese, salt & pepper.

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