Smoky beans and greens baked eggs
Prep time: 20 minsTotal time: 
Smoky beans and greens baked eggs
Beans, avocado and kale pack a fibre punch along with prebiotics and healthy fats
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, finely crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp chipotle paste*
- 1 tbsp tomato purée
- 3 large vine tomatoes, diced
- 400g black beans, drained and rinsed
- 400g butter beans, drained and rinsed
- 150g kale, chopped and stems removed
- 4 medium eggs
- 1 avocado, sliced
- 1 lime, halved
- ½ x 30g pack coriander, leaves picked
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Add the oil to a shallow flameproof casserole dish or sauté pan over a medium heat. Add the onion and garlic and cook for 5 minutes or until soft and fragrant. Add the paprika, cumin, chipotle and tomato purée and cook for a further 1-2 minutes or until slightly deepened in colour. Add the tomatoes and beans, along with 250ml water. Reduce the heat to low and mix everything together, seasoning well. Let simmer for 10-15 minutes, stirring every so often, until the tomatoes have broken down and the mixture has thickened slightly. Add a splash more water if it looks too dry.
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Stir through the kale; you may have to do this in batches. Once the kale is wilted, crack in the eggs. Season and transfer the casserole to the oven. Bake, uncovered, for 10 minutes, until the eggs are just set.
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Top with the avocado slices, then squeeze the lime halves all over. Season and finish with the coriander leaves to serve.
*Check your chipotle paste is gluten-free, if required.
