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Baked egg and beans

Baked egg and beans is a vegetarian breakfast dish that can also be eaten for brunch, lunch or dinner. Easy to prepare and tasty to eat.

Meal Type Breakfast, Brunch, Lunch
Cuisine Australian-Inspired
Keyword Baked egg and beans, Vegetarian
Total Time 35 minutes
Servings 2
Author Veg Coast Cook


  • 1 tsp extra virgin olive oil
  • 80 g red onion peeled & chopped
  • 60 g zucchini chopped
  • ½ tsp hickory liquid smoke *see Recipe Notes
  • 1 tsp smoked paprika ground
  • 420 g baked beans (one tin)
  • Salt and pepper
  • 2 free-range eggs
  • 30 g vegetarian cheddar cheese grated


  • Red chilli deseeded & chopped
  • Fresh parsley chopped


  1. Preheat the oven to 200°C fan.
  2. Heat oil in a frying pan over a medium heat. Add red onion and fry for 10 minutes. Add zucchini, liquid smoke and paprika. Stir and fry for a further 5 minutes. Add beans, salt and pepper. Stir and cook for 5 minutes. Remove from heat.

  3. Divide the bean mixture between two small ovenproof dishes. Using a spoon, make a well in the centre of the beans and crack an egg into each well. Bake in oven for 8 minutes. Remove from oven and sprinkle with cheese. Return dishes to the oven to bake for another 4 minutes. Remove from oven.
  4. To serve (hot): garnish baked egg and beans with red chilli and fresh parsley.

Recipe Notes

*Hickory liquid smoke - I use Stubb’s Hickory Liquid Smoke in this recipe as it gives a fantastic smokiness to the beans. If you can’t find liquid smoke, you could add 2 tsps of a vegetarian-friendly, smoky BBQ sauce instead.