Stovetop Baked Beans and Eggs

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Stovetop Baked Beans and Eggs

  • Author: Louisa Clements, Living Lou
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Inspired by an English breakfast, try making you own quick stovetop baked beans and eggs! With white kidney beans, bacon, tomato sauce, spinach and eggs this easy one-pan meal is filling enough for a quick weeknight dinner, or a weekend brunch.

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  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 slices bacon, diced
  • 2 clove garlic, minced
  • 2 tbsp tomato paste
  • 1 540ml / 19oz can of white kidney beans, drained and rinsed
  • 1 398ml / 14oz can tomato sauce
  • ⅓ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp worcestershire sauce
  • ½ tsp salt
  • 2 cups spinach, packed and roughly chopped
  • 4 eggs


  1. In a large skillet or frying pan, heat the olive oil over medium heat.
  2. Add onions and bacon. Sauté until the onions are translucent, and the bacon is slightly crispy, about 3-5 minutes. 
  3. Add garlic and tomato paste, cook for another minute until very fragrant. 
  4. Add the beans, tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and salt. Stir well to combine.
  5. Bring to a simmer and cook, partially covered, stirring frequently until slightly thickened, about 5 minutes. 
  6. Once thickened, add spinach and stir to wilt, about a minute. With a spoon, create four wells for the eggs. Crack an egg into each well. 
  7. Cover the skillet and let the eggs cook in the simmering sauce about 3-5 minutes, or until the eggs have set but yolks are still runny. 
  8. Serve with fresh parsley and crusty bread.