Baked Beans with Eggs
Baked beans with eggs is a quick, flavorful one-pan breakfast made with just two ingredients that keeps you full for hours.
Servings: 2 servings
Calories: 349kcal
Equipment
- A cast-iron skillet or another heavy-bottomed skillet or pan 9 inches/ 23 cm
- A lid to fit the skillet
Ingredients
- 1 can of baked beans Notes 1, 2
- ¼ teaspoon fine sea salt or to taste, Note 2
- ⅛ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon smoked sweet paprika
- ½ teaspoon thyme
- a pinch of red pepper flakes to taste
- 4 eggs
- 1 tablespoon parsley chopped
- ½ tablespoon Parmesan freshly grated, optional
Instructions
- Heat the beans: Pour the baked beans into the skillet and heat them over medium heat.1 can of baked beans
- Add spices: Stir in your favorite spices to boost the flavor. Let the beans simmer for 3–5 minutes, stirring occasionally.¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + ½ teaspoon garlic powder + ½ teaspoon sweet paprika + ¼ teaspoon smoked sweet paprika + ½ teaspoon thyme + a pinch of red pepper flakes
- Add eggs: Use a spoon to make small wells in the beans and crack an egg into each one.4 eggs
- Cook eggs: Cover the pan with the lid and cook until the egg whites are set, but the yolks are still runny, for about 6–8 minutes. You can cook them longer if you prefer firmer yolks.
- Serve: Season with salt and pepper and sprinkle with Parmesan (if using), chopped parsley, or other fresh herbs, if using. Serve hot with cherry tomatoes, cucumber slices, and toast or fresh rolls on the side.1 tablespoon parsley + ½ tablespoon Parmesan
Notes
- More servings: To serve 4 people, use a large cast-iron skillet (12 inches / 30 cm) with two cans of beans and 6–8 eggs.
- Baked beans: Use your favorite brand. You will need one can of about 14-15 oz (around 400 g).
- Salt: Start with ¼ teaspoon and add more to taste. The amount you need will depend on how salty your canned beans are, which can vary by brand.
- Oven version: Preheat the oven to 400°F/ 200°C. Mix the beans and the spices in the cast-iron skillet or an ovenproof dish, and bake for about 10 minutes until bubbling. Crack in the eggs. Bake uncovered for 10–15 minutes, until the whites are set but the yolks are still soft. Check to avoid overcooking the eggs. If you want them completely set, leave them longer until they are done to your liking.
Nutrition
Serving: 1/2 of the dish | Calories: 349kcal | Carbohydrates: 42g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 342mg | Sodium: 1270mg | Potassium: 783mg | Fiber: 12g | Sugar: 0.4g | Vitamin A: 1056IU | Vitamin C: 8mg | Calcium: 178mg | Iron: 5mg