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Paprika Butter Bean Eggs with Tomatoes and Coriander
A one-pan tomato butter bean breakfast with peppers, spinach, coriander, and gently cooked eggs for a filling weekend-style breakfast.
35 min425 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
425 kcalEstimated 3 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 425 kcal |
| Protein | 20g |
| Carbohydrate | 47.8g |
| of which sugars | 8.6g |
| Fat | 15.1g |
| of which saturates | 4.2g |
| Fibre | 10g |
| Salt | 1g |
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Prep the vegetables
Drain and rinse the butter beans. Finely chop the onion, dice the red pepper, grate the garlic, roughly chop the coriander stalks and leaves separately, and wash the spinach.
Timer: 8 min