Huevos al Horno con Feta y Judías (Spanish Baked Eggs)

Smoky, veggie-packed baked eggs with protein-rich beans and tangy feta—Mediterranean-style, filling, and a high-fibre breakfast that keeps you satisfied for hours.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely sliced (or 1/2 medium)
• 1 red capsicum (bell pepper), sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin (optional but great)
• 1 x 400g (14 oz) can beans in tomato sauce *(Spanish-style baked beans or similar)*
• 1 x 400g (14 oz) can crushed tomatoes *(or passata)*
• 1 tsp red wine vinegar or lemon juice *(optional, for brightness)*
• Salt and black pepper
• 4 large eggs
• 60–80g feta, crumbled
• Optional pantry spices: pinch chili flakes or cayenne
• To serve (optional): wholegrain toast or warm pita

Method

• 1

  Step 1: Heat oven + prep dish

  Preheat oven to **200°C / 390°F (180°C fan)**. Use a small baking dish (about **20–22cm / 8–9in**) or a **medium oven-safe skillet**.

• 2

  Step 2: Soften the veg

  Heat olive oil over **medium heat**. Add onion and capsicum with a pinch of salt. Cook **6–7 minutes**, stirring, until the onion is soft and the capsicum is sweet and lightly blistered.

• 3

  Step 3: Bloom the spices

  Add garlic, smoked paprika, cumin (if using), and chili (if using). Stir **30–60 seconds** until very fragrant—don’t let the garlic brown.

• 4

  Step 4: Build the tomato-bean base

  Stir in baked beans and crushed tomatoes. Simmer **3–5 minutes** until it thickens slightly (it should look saucy but not watery). Taste and adjust with **pepper**, a little **salt** (go easy—feta is salty), and vinegar/lemon if using.

• 5

  Step 5: Make wells + add eggs

  Spread the mixture evenly, then use a spoon to make **4 little wells**. Crack an egg into each well.

• 6

  Step 6: Bake

  Bake **8–12 minutes**, depending on how runny you like your yolks.

• 7

  Step 7: Finish with feta

  Sprinkle feta over the top and return to the oven for **1 minute** just to warm it (or leave it as-is for a cooler, tangier contrast). Rest **2 minutes**, then serve.

Tips

• **Health & nutrition boost:** This is naturally high in **protein (eggs + beans + feta)** and **fibre (beans + capsicum + tomato)**—a great combo for steady morning energy.
• **If your “baked beans” are very sweet:** balance with **extra smoked paprika**, a pinch of **salt**, and **1 tsp vinegar/lemon** to nudge it back toward savoury.
• **Make-ahead:** Cook the veg + tomato-bean base up to **3 days ahead**. Reheat, then crack in eggs and bake fresh.
• **Serving ideas:** Wholegrain toast, warmed pita, or even a bowl on its own. If you have it, a drizzle of olive oil and black pepper on top is perfect.

Nutrition (per serving, estimate)