A cracking good meal

I’ve been MIA from the blog yet again, this time due to serious (and scary) illness. I know reading about people’s ailments is about as interesting as tax law, but I hope you’ll indulge me sharing this as it took me completely by surprise!
I contracted sepsis and ended up in hospital for nearly 2 weeks, including 6 days in intensive care. I’d never even heard of sepsis before and consulted Doctor Google from my hospital bed – quite unwise as it freaked the living daylights out of me. I had all kinds of tests and horrible procedures, including a catheter in my neck. Fun! Short story is, I survived!
So, I’ve been taking life at a snail’s pace ever since, starting with a little holiday in Cobden – look at those views! I’m going to run a One Equals Two Light for the next few posts; starting with two quick and easy egg recipes which I’m sure you’ll wanna ‘have a crack’ at 🙂


BAKED EGGS, 2 WAYS:
[Recipe 1]
with CANNELLINI BEANS and ROASTED CAPSICUM
[Recipe 2] with NAVY BEANS, SPINACH and GOAT’S CHEESE


Got beans? Got eggs? Got pasta sauce? That’s dinner sorted!
Baked eggs are a favourite midweek meal around here, as they’re on the table in 15 minutes. They’re also great for weekend brekkies and lunches.
Nearly every culture has their take on baked eggs – Shakshouka, Huevos rancheros, Les œufs en cocotte… have I forgotten any?? Mine are usually served up Italian-style as I often have a tub of home-made Amatriciana pasta sauce in the freezer (which incidentally is a splendid topping for chicken parma).
The extras are limited only by your imagination – replace the white beans, rosemary and pancetta with black beans, smoked paprika and chorizo; toss in some pan-fried zucchini strips and drizzle with pesto; or swap the beans for chickpeas and stir through a handful of roasted eggplant chunks.
Are you a baked egg fancier? If so, do share your favourite combo (links are welcome)!

CobdenIngredients for baked eggsBaked eggs and beans. One Equals TwoBaked eggs, beans and peppers. One Equals Two[Recipe 1] Baked eggs with cannellini beans and roasted capsicum (pictured)

Ingredients (serves 4):
♦ 2½ cups (600–650g/1.3–1.4 lb) reserved Amatriciana sauce
1 x 400g (15 oz) can cannellini (white kidney) beans, drained, rinsed
2 teaspoons finely chopped fresh rosemary
½–1 cup marinated roasted capsicum, drained (optional for kids)
4 eggs
Sea salt and freshly-cracked pepper
Fresh chopped parsley to serve
Crusty bread, to serve

Preheat oven to 200°C (390ºF).
Place reserved Amatriciana sauce, beans and rosemary into a small saucepan and simmer gently, stirring, for 5 minutes.
Divide warmed mixture amongst 4 x 1½-cup capacity (or 2 x 3-cup capacity) oven-proof ramekins. Arrange drained capsicum on top.
Make an indent in the centre of each with the back of a spoon, and crack in an egg (or two if you’re using large ramekins).
Bake until eggs have set to your liking; 10 minutes for soft and 15 minutes for firm.
Season, scatter with parsley and serve with crusty bread for dunking.

[Recipe 2] Baked eggs with navy beans, spinach and goat’s cheese

Ingredients (serves 4):
♦ 2½ cups (600–650g/1.3–1.4 lb) reserved Amatriciana sauce
⅛ teaspoon chilli powder (or more, to taste)
1 x 400g (15 oz) can navy (pearl haricot) beans, drained and rinsed
50g (1¾ oz) baby spinach, roughly chopped
4 eggs
30–60g (1–2 oz) goat’s cheese, crumbled (optional for kids, see notes)
Fresh basil, torn, to serve
Crusty bread, to serve

Preheat oven to 200°C (390ºF).
Place reserved Amatriciana sauce, chilli and navy beans into a small saucepan and simmer gently, stirring, for 3 minutes.
Divide warmed mixture amongst 4 x 1½-cup capacity (or 2 x 3-cup capacity) oven-proof ramekins. Arrange spinach on top, pushing down lightly with a spoon.
Make an indent in the centre of each with the back of a spoon, and crack in an egg (or two if you’re using large ramekins).
Bake until eggs have set to your liking; 10 minutes for soft and 15 minutes for firm.
Season. Scatter with crumbled goat’s cheese and basil, and serve with crusty bread for scooping.

  • Kid tip: Kids may prefer their baked eggs plain, in which case you can replace the goat’s cheese with grated parmesan cheese.
  • Feel free to add a good slosh of chilli sauce or tabasco!
  • Home-made amatriciana sauce can of course be replaced with store-bought tomato pasta sauce (Maggie’s and Spiral Foods are both rich and lovely). Add pan-fried bacon, pancetta or chorizo if desired.
  • Navy (pearl haricot) beans are small and white; and are commonly used in baked beans. They’re popular in the UK and USA, and kids love them! In Australia they’re available canned from Health food stores.