Vegetarian baked eggs with kale, beans and tomatoes

Vegetarian baked eggs with kale, cannellini beans and tomatoes, baked with hard cheese. A warm breakfast from one pan with 33 g protein per serving, ready in 35 minutes.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 479 kcal per serving
• Protein: 33 g
• Fat: 21 g
• Carbs: 34 g

Ingredients

• 1 onion
• 1 garlic clove
• 1 tbsp olive oil
• 150g kale
• 1 tin of cannellini beans
• 400g tinned tomatoes
• 4 eggs
• 30g vegetarian hard cheese (Parmesan-style)
• 1 tsp paprika
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · chopping board · knife · sieve · grater · wooden spoon

1. Preheat the oven to 200 °C (180 °C fan). Peel and finely dice the onion and garlic.
2. Strip the kale from the stalks and chop it finely. Tip the beans into a sieve and rinse them.
3. Soften the onion and garlic in the olive oil in an ovenproof frying pan for 3 min. Add the kale and let it wilt for 3 min.
4. Stir in the tomatoes, beans, paprika, salt and pepper and simmer everything for 5 min.
5. Make four hollows in the veg, crack the eggs into them and grate the hard cheese over the top.
6. Bake the pan at 200 °C for 10 to 12 min, until the egg whites are set and the egg yolks still soft, and serve hot.

Good to know

Kale for breakfast sounds unusual, but in tomato sauce with egg it tastes familiar straight away. Everything cooks in one pan, first on the hob, then in the oven. A slice of wholegrain bread (gluten-free if needed) goes well with it.

Swaps

Kale → savoy cabbage or chard. Cannellini beans → chickpeas. Hard cheese → feta (pasteurised in pregnancy). Paprika → smoked paprika (smokier).

Cooking tips

The hollows should reach the bottom of the pan so the eggs don't run over. Frozen kale works too – add it straight from frozen.

Storage

The veg without the eggs keeps in the fridge for 4 days; reheat it in the pan and bake fresh eggs in it.

Allergens

Gluten-free, no nuts; contains egg and milk (hard cheese). In pregnancy, bake the eggs for 15 min, until the egg yolks are firm.

Frequently asked questions

How long do baked eggs keep in the fridge?

The veg without the eggs keeps in the fridge for 4 days; reheat it in the pan and bake fresh eggs in it.