One pan egg, tomato and beans By Harriet Maule-ffinch

This is an easy, all in one comforting dish that makes a great brunch but could easily fulfil lunch and dinner criteria too, just be sure to add a few greens on the side if you eat it regularly! You can use whichever beans you have in the cupboard.


  • 1 tsp rapeseed or coconut oil
  • 400g cherry tomatoes, halved
  • A pinch of salt
  • 1 tsp balsamic vinegar
  • 1 tsp tamari / soy sauce
  • 1 tsp pomegranate molasses / maple syrup
  • 1 x 400g tin of tomatoes
  • 1 x 400g tin of beans
  • 4 eggs
  • 100ml water
  • 1 tbsp extra virgin olive oil
  • Sourdough bread to serve


  1. Pop a large sauté cast-iron pan that has a lid onto a medium to high heat and add the oil. Add the fresh tomatoes and salt and cook for 5-10 minutes until they start to soften, then add the balsamic vinegar, soy sauce, and pomegranate molasses and cook for a few more minutes.

  2. Add the tinned tomatoes, beans and water. Stir and simmer for another 5 minutes.

  3. Make 4 wells in the sauce and crack an egg into each. Turn the heat down to low and simmer gently for 4-6 minutes, depending on how well cooked you like your eggs!

  4. Season the eggs with salt and pepper and poor a good glug of extra virgin olive oil over the top. Tuck in with slices of crusty sourdough. Enjoy!

Allergens: egg, soya

Notes: It’s all in one pan, which looks great served at the table, or you can scoop it up with bread from a bowl while cushioned up on the sofa if you’re having a lazy Sunday morning!

See who’s putting #beansonthemenu