Baked Black Beans & Eggs

Baked Black Beans & Eggs

Whether you're a busy parent looking for quick and easy weeknight dinners or an enthusiastic home cook seeking delicious yet wholesome options, Australian Eggs collection of 'Family Friendly Feeds' has got you covered.


Baked Black Beans & Eggs


Serves: 1

Time: 25 minutes



  • 2 large eggs
  • 1 tbsp extra virgin olive oil
  • 1/4 red onion, diced
  • 1 clove garlic, finely chopped
  • 1 tomato, diced
  • 1/2 jalapeño chilli, finely chopped (optional)
  • 1 tbsp tomato paste
  • Splash white wine
  • 1/2 tsp celery seeds
  • Couple of sprigs fresh oregano or ½ tsp dried
  • Small (125g) can black beans, drained and rinsed (or use ¼ of regular sized can)
  • 30g goat's cheese/chevre (alternatively use feta)
  • Handful spinach and extra drizzle of extra virgin olive oil



  1. Preheat the oven to 180°C.
  2. Heat a small ovenproof frying pan or skillet on the stovetop over medium to high heat. Pour in the extra virgin olive oil and then sauté the onion for a couple of minutes until softened but not browned.
  3. Add the garlic, tomato and chilli (if using) and sauté for a further couple of minutes.
  4. Add the tomato paste, white wine, celery seeds, oregano and black beans. Stir to combine. Turn off the heat.
  5. Make two indentations in the black bean sauce and crack in the eggs. Add dollops of the goat's cheese on the top and bake in the oven for 10 minutes or until the egg whites have just set but the yolks are still gooey. (Cook for a few minutes longer if you like the yolk cooked through.) Turn off the oven.
  6. Top with a handful of spinach and an extra drizzle of extra virgin olive oil. Return to the oven for 30 seconds or so and the residual heat of the oven will just wilt the spinach. Serve straight away.

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