Tomato Baked Beans with Egg & Toast


    Makes: 1 large serve

    Recipe & Photos by Jana @the_macpherson_diaries


    • 1 tsp butter
    • 1 tsp oil
    • 1 small onion, diced
    • ½ capsicum, sliced
    • ½ can chopped tomatoes
    • 1 can cannellini beans, drained and rinsed 
    • 2 tablespoons Anathoth Farm Tomato Relish
    • Pinch Salt
    • ½ teaspoon Paprika (or more if you like)
    • 1 egg (you can add two eggs if you prefer for hungrier Dads)
    • Toast with butter to serve
    • 1-2 tablespoons Anathoth Farm Tomato Relish to serve
    • Garnish
    • 1 tablespoon natural/Greek yoghurt
    • A sprinkle of chopped chives, parsley or spring onion


    1. Preheat oven on grill on 220 degrees C.
    2. In a small ovenproof fry pan, add the butter, oil, capsicum & onion, and saute until onions are translucent.
    3. Add the tomatoes, beans, Anathoth Farm Tomato Relish, paprika and salt. Cook for around 8 minutes until nicely combined and beans have taken on some colour from the sauce.
    4. Taste and adjust seasoning if needed.
    5. When you are happy with the flavour of the bean mix, make a well in the centre, and add the egg. I crack my egg into a cup first, so that you can easily pour it into the gap, and also fish out any shell if you need to!
    6. Cook the egg for a couple of minutes until the bottom has cooked, then move to the grill to finish cooking, around 1 minute.
    7. While it’s grilling get your toast cooked.
    8. Serve straight from the pan, drizzled with the yoghurt and herbs and served with toast and Anathoth Farm Tomato Relish on the side. Delish!