Get the best start to the day with these healthy, homemade Harissa Baked Beans! Mixed beans, coated in a rustic, spicy tomato sauce loaded with chilli and garlic, topped with fresh baked eggs. Made from scratch, this vegetarian recipe uses canned beans for a quick and easy meal with tons of flavour!

I have a confession to make, I’m not a fan of the baked beans you find in the grocery store. I just find them so bland and boring. So I was on a mission to make a simple but super yummy baked beans recipe from scratch (with canned beans, of course). But they have to be full of flavour!

Can you make baked beans with canned beans?

Making baked beans from scratch can be long and tedious. But using canned beans removes all the hassle, which makes them super quick and easy. So, it’s a win in my book!

How to make canned beans better?

The answer to this question is very simple. You just need to add more flavour! A quick solution is to make an awesome, spicy Harissa paste!

These rustic but fancy Harissa Baked Beans are loaded with spicy and smokey flavours from the harissa paste. With this recipe you get mixed beans, cooked in a tomato sauce (without ketchup!), with harissa for a spicy kick. Topped with harissa baked eggs that are perfectly cooked with runny yolks. Serve these harissa beans on toast or with my garlic pita bread.

These homemade baked beans with harissa and eggs are a great, healthy idea for breakfast or dinner. In fact, I think they would be the ultimate breakfast comfort food on a chilly morning! But also, nutritionally, this baked beans recipe is just a winner.

Why this is the BEST Baked Beans recipe

There are many awesome qualities I love about this vegetarian beans recipe, such as:

The smokey flavour of the harissa with fresh eggs is absolutely delicious!!
Is relatively quick and easy to put together!
Can be made using just one pan – so minimal clean up!
Is budget friendly – costs roughly AUD$9.8 (~USD$6.4) and AUD$3 (~USD$1.96) for the garlic pita bread.
Uses everyday ingredients that you can easily find at the supermarket.
Is more nutritious and healthy than store bought baked beans!

Harissa

WHAT DOES HARISSA TASTE LIKE?

Harissa is made with red chillies, garlic, olive oil, spices, and citrus. The flavour of Harissa is spicy, smoky and slightly fruity, with undertones of garlic. So, it tastes awesome! However, the ingredients and flavours can vary between regions. However, you can customise it too!

IS HARISSA HEALTHY?

Store bought and homemade Harissa paste can be a healthy option. Harissa paste is made from vegetables and spices, so you can get some vitamins and minerals from eating it.

That being said, store bought harissa paste can be high in excess sodium. So, if you plan on buying your harissa paste, choose one with the lowest amount of sodium per 100g. However, making your own is a simple way to avoid this.

Nutrition

Yes! These Harissa Baked Beans are loaded with plant-based proteins, which are made up of building blocks called ‘amino acids’. Our bodies use these building blocks to make muscles, bones, enzymes and even hormones!

Yes! Baked beans contain quite a bit dietary fibre, which is very beneficial for our digestive health! Dietary fibre helps support regular bowel movements, keeps us feeling fuller for longer, and feeds our gut bacteria.

Yes you can, however you won’t be able to change how spicy the harissa paste is! If possible, choose a harissa paste that is low in sodium and sugar. Use enough to reach your desired spicy level.

There are many benefits come with making your own baked beans, such as:

Are low sugar. As they do not contain any added sugars, unlike store bought baked beans.
Are much lower in sodium compared to store bought baked beans. So they are much better for our heart and vascular health.
Contains no food additives such as flavours, colours, or emulsifiers, unlike store bought baked beans.
Are gluten free, unlike some store bought baked beans. So they are suitable for someone with coeliac disease!

Using a variety of beans can help boost the nutritional value of your baked beans! I used a can of four bean mix, as each different bean contains a variety of different nutrients, such as:

Chickpeas and lima beans are loaded with iron. Our bodies use iron to create proteins that deliver oxygen to our organs and muscles.
Chickpeas and lima beans also contain copper, which helps our bodies to absorb and use iron. Copper also helps maintain nervous system and immune system function.
Chickpeas and lima beans also contain copper, which helps our bodies to absorb and use iron. Copper also helps maintain nervous system and immune system function.
Lima beans also contain the most magnesium out of all the beans. Magnesium is important for making bones, proteins, and other reactions that help our bodies produce energy.
Chickpeas & borlotti beans have a very decent amount of zinc. Our bodies use zinc to help our immune systems fight off infections. Zinc is also used in enzyme reactions that help produce new DNA, as well as making and releasing insulin.
Borlotti beans also contain selenium, which is used to regulate thyroid gland function. Selenium also helps make DNA and protects the body from damage caused by free radicals.
Whereas red kidney beans have the highest amount of vitamin K out of all the beans. Vitamin K is used by our bodies to make proteins for blood clotting and maintaining strong bones.

Most beans / legumes have a low glycaemic index score. This means they are digested and absorbed slower by our bodies. So, they produce a smaller, more gradual increase in blood glucose and insulin levels. Legumes contain fibre, which slows food passage through the digestive tract. Which helps to keep blood glucose levels more stable, meaning it’s suitable for diabetics.

Including baked beans as part of a balanced diet (25-30g of fibre per day) may help reduce cholesterol levels. Legumes are a great source of soluble fibre, which forms a thick gel in our intestines. This gel can help slow digestion, but it can also bind fats. By binding the fats, this gel prevents them from being absorbed (which can help lower cholesterol levels. This includes less healthy fats such as trans and saturated fats. The soluble fibre and fats are then passed in stool, instead of adding to your cholesterol levels.

Recipe suitability

This probably doesn’t come as a surprise, but these Harissa Baked Beans are a high fibre recipe. At a whopping 8.6g per serve! So, they are a great breakfast or dinner option to support your gut health. They also contain 16g of protein per serve, making it also a high protein recipe. Additionally, this recipe is low in fat (and saturated fat) and low sodium. Although it is not low in cholesterol, I would still consider it heart friendly. As the heart foundation recommends eating no more than 6 eggs per weak as part of a heart healthy diet. This recipe uses low GI ingredients, and therefore is diabetes friendly. These Harissa Baked Beans are also gluten free, vegetarian, and can be vegan if you leave out the eggs.

Harissa Baked Beans ingredients

Harissa ingredients for harissa baked beans.

HARISSA PASTE

Red chilli – Adds colour and the bold spicy flavour that is iconic to harissa paste.
Roasted peppers – Gives the harissa paste its sweetness, smokiness, and depth. Also adds colour.
Garlic – A key ingredient in harissa paste.
Tomato paste – Adds a richness to the tomato sauce.
Extra virgin olive oil – Helps to blend the harissa. Also helps the harissa cook evenly.
Spices – I used ground cumin, coriander and smoked paprika.
Lemon – Adds a tanginess to the harissa paste.
Balsamic vinegar – For a touch of sweetness to balance out the tart lemon and tomatoes.

HARISSA BAKED BEANS

Onion – For extra flavour.
Diced tomatoes – Canned. Preferably reduced / no added salt. Forms the base for the baked beans.
Four bean mix – I used a can which included chickpeas / garbanzo beans, red kidney beans, lima beans and borlotti / cranberry beans. Canned beans tend to be loaded with excess sodium, which is used as a preserving agent. Where possible, choose beans that have low / reduced sodium. Also, rinse your beans first, to remove the salty brine. Scroll up to read about the benefits of beans.
Eggs – I used large eggs, which are roughly 50g each, as per industry standards. Eggs add extra protein to the dish and some vitamin B12. Plus, the yolk tastes amazing with the baked beans!
Feta cheese – For a touch of salt and creamy texture. And let’s face it, feta cheese just makes everything better.

GARLIC PITA BREAD

Extra virgin olive oil – Helps the pita breads become crispy in the oven.
Garlic – Cause it’s not garlic bread without garlic!
Wholemeal / wholegrain pita breads – For dipping into the eggs, and extra dietary fibre!

How hot is harissa paste?

Traditional harissa paste can be quite spicy. However, by making your own, you can adjust the heat level and still get great flavours! Here is a guide to achieve your desired heat levels:

No heat / not spicy – Remove all the membranes and seeds from the chillies.
Mildly spicy – Leave the seeds and membranes in 1 of the chillies.
Moderately spicy – Leave the seeds and membranes in 2 – 2 1/2 of the chillies.
Very spicy – Leave all the seeds and membranes in all the chillies.
I just want to burn – Swap the cayenne chillies for a hotter chilli such as birds eye, habanero, or Carolina reaper. Otherwise, you can add additional crushed chilli or chili for extra heat.

How to make harissa paste

Add all the harissa paste ingredients into a blender. Or into a narrow but deep container if using a stick / immersion blender. Blitz the ingredients to form a paste.

How to make Harissa spiced Baked Beans

Heat a medium skillet over medium high heat. Add the diced onion to the skillet and cook until soft and transparent.
Add the harissa paste to the skillet and cook for 2-3 minutes or until fragrant.

Steps 1 and 2 of making Harissa Baked Beans.

Pour the diced tomatoes into the skillet. Reduce the heat to medium low and simmer for 10 minutes or until the sauce has thickened.
Pour the mixed beans to the skillet, stir well.

Steps 3 and 4 of making Harissa Baked Beans.

How to cook the eggs

Create 4 wells in the baked beans, and gently crack an egg into each well.

OVEN BAKED

Preheat oven to 180°C / 350°F.
Place the harissa baked beans with cracked eggs into the oven and bake for 10-15 minutes.* I found 12 minutes is the perfect amount of time for cooked egg whites with a runny yolk, and 15 minutes for firm yolks.
Sprinkle the Harissa Baked Beans and eggs with the crumbled feta. Serve while hot with some wholemeal / wholegrain toast or pita bread.

* This method also works with cooking the eggs in individual ramekins.

STOVETOP

Place a lid on the skillet and steam the eggs for 3 minutes, or until the egg whites are cooked and the yolks are runny. Alternatively, you can just simmer without the lid on.
Sprinkle the Baked Beans and harissa fried eggs with the crumbled feta. Serve while hot with some wholemeal / wholegrain toast or pita bread.

SLOW COOKER / CROCK POT

Transfer the harissa paste, diced tomatoes and drained beans to the slow cooker / crock pot.
Cook on high for 3-4 hours or low for 6-8 hours.
Turn the slow cooker onto high and create wells in the bean mix. Gently crack the eggs into the well, put the lid back on. Cook for a further 20-25 minutes or until the egg whites are cooked and the yolks are runny.
Sprinkle the Harissa Baked Beans and eggs with the crumbled feta. Serve while hot with some wholemeal / wholegrain toast or pita bread.

Cracking an egg into a skillet of harissa baked beans.

What to serve with Baked Beans

My favourite thing to serve with these Harissa Baked Beans are crispy garlic pita breads! They are the perfect healthy addition for dipping into the runny eggs!

Preheat oven to 180°C / 350°F (if you haven’t done so already).
Combine extra virgin olive oil and minced garlic. Using a pastry brush, coat both sides of the pita bread with the garlic oil. Make sure to lather each side with plenty of garlic.

Garlic pita bread instructions for harissa baked beans.

Place the pita breads on a baking sheet and bake in the oven for 4-5 minutes on each side.

Other great options for serving your Harissa Baked Beans are:

Storage

The baked beans will keep in the fridge in an airtight container for up to 3-4 days. To reheat, put them into a microwave safe container and heat in the microwave until hot.

I do not recommend reheating the harissa baked eggs, as this will cook the eggs further and make them rubbery. So if you want a runny egg yolk, this method won’t work for you.

Frequently asked questions

Yes, you can! The beans by themselves will keep in an airtight container, in the fridge, for up to 3-4 days. Just microwave the beans until they are hot and add them to your cast iron skillet. Then follow the recipe from step 5 (adding the eggs) of making the harissa baked beans.

The harissa paste will keep in an airtight container the fridge for 2-3 days. Or if you cover it with a thin layer of oil, up to 2-3 weeks.

Yes you can, however you won’t be able to change how spicy the harissa paste is! If possible, choose a harissa paste that is low in sodium and sugar. Use enough to reach your desired spicy level.

Absolutely! You can use any type of canned bean you like for this recipe!

You can use dried beans, but they will increase the cooking time. Cook the beans according to the packet instructions before making this recipe. Otherwise, your beans may still be uncooked.

A skillet of harissa baked beans and garlic pita breads.

Substitutes & variations

Harissa paste – I highly recommend sticking with the harissa. However, you can substitute it for sriracha or gochujang. You will need to adjust the amount based on the spice level of these condiments.
Roasted pepper – Can be substituted for a small red capsicum / pepper.
Beans – This recipe should work with just about any type of beans.
Diced tomatoes – Can be substituted for passata.
Additional vegetables – I think this recipe would work with carrot (grated), zucchini, eggplant / aubergine.
Balsamic vinegar – Can be substituted for maple syrup.

Other dietary

Vegan – Leave out the eggs.
No onion / garlic – Omit the onion and garlic from the harissa baked beans and pita bread.

Tips

I highly recommend using a cast iron skillet for this recipe. They are the best at retaining heat and will cook the beans and eggs evenly. Cast iron can also be used in the oven and is ideal for baking. Using a cast iron pan also increases the amount of iron in the food!

If you don’t have a cast iron pan and want to bake the eggs, transfer the bean mix to a baking dish. Then create the wells in the beans for the eggs.

Just a quick FYI – most photos on the internet will show bright yellow yolks. This is achieved by pan frying the eggs and gently placing them into the sauce. Cooking eggs in a shakshuka style, like this recipe, will cause the yolks to be covered with a white film. I cooked the egg whites first, then added the yolks and cooked them for a further 3 in the oven.