Breakfast traybake with beans, egg and avocado
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
An easy, one-tin brunch for four, packed with veggies and protein that will help set you up for weekend adventures.
By Rukmini Iyer
Ingredients
- 1 large onion, roughly chopped
- 3 mixed peppers (not green), roughly chopped
- 2 garlic cloves, finely grated
- 2 tbsp olive oil
- 2 heaped tbsp smoked paprika (hot or sweet, as you wish)
- 1 heaped tsp ground cumin
- 1 heaped tsp ground allspice
- 1 tsp sea salt flakes
- 400g tin cannellini beans, drained and rinsed
- 400g tin black beans, drained and rinsed
- 400g tin kidney beans, drained and rinsed
- 2 x 400g tins tomatoes
- 4 good-quality free-range eggs
To serve
- sliced avocado
- lime wedges
- fresh coriander leaves
Method
Preheat the oven to 200C/180C Fan/Gas 6. Tip the onion, pepper, garlic, oil, spices and salt into a roasting tin large enough to hold everything roughly in one layer, mix well, then transfer to the oven for 20 minutes.
After 20 minutes, tip in the beans and tinned tomatoes, mix well, then return to the oven for another 25 minutes.
Finally, take the tin out of the oven, make four indents in the beans, and crack in the eggs. Return to the oven for a final 8–9 minutes, until the egg whites are just set and the yolk is jammy.
Serve one egg per person, topped with sliced avocado, lime wedges and coriander.
Recipe tips
You can cook this dish the night before until just before you put in the eggs. Allow the beans to cool then refrigerate overnight – the next day, reheat in the oven for 10 minutes before adding in the eggs for a final 10–12 minutes.
