Eggs are a nutritious food, easy to cook, and inexpensive. They’re tasty too – just perfect for January.
I’m always convinced they should be a good source of easy dinners – but most conventional egg meals are light – not what you want on a rainy winter morning when you’re trying to stave off the after dinner chocolate cravings. All I had in in terms of veg today were carrots, onions and parsnips – but a humble can of beans and some spices can turn anything into a tasty tea.
This meal wasn’t the quickest – but it’s easy to make so there were plenty of opportunities to chase after my cheeky toddler and get other jobs done while it was cooking. I served it simply, with toast.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 onion
- 2 carrots
- 2 parsnips
- 1 tsp each smoked paprika, cumin and garlic
- 1 can red kidney beans
- 1 can tomatoes
- 5 eggs
- a few tablespoons of dry stuffing mix or breadcrumbs
- First, switch the grill on to preheat.
- Next, peel and dice the onion. Peel the carrots and parsnips and cut them into even sized chunks.
- Fry the vegetables in a large frying pan. When the onion is translucent and the root veg starting to soften, stir in the spices.
- Open the can of beans and drain them. Open the tomatoes. Add both to the pan, and bring the pan to the boil.
- Crack and beat the eggs.
- When the root vegetables are tender, make four wells in the mixture with a wooden spoon and pour 1/4 of the egg mixture into each.
- Now sprinkle the stuffing mix over the pan. When the eggs are cooked underneath, whack the pan under the grill until they're done to your liking.