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–+ servings
A skillet full of harissa baked beans.
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Harissa Baked Beans

Mixed beans in a spicy tomato sauce, with harissa and eggs.
Course Breakfast, Main Course
Cuisine Mediterranean
Keyword baked bean, harissa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 361kcal
Author Lauren

Ingredients

HARISSA PASTE

  • 4 red cayenne chillies
  • 1 roasted red pepper ~80-100g
  • 4 cloves garlic
  • 1 1/2 tbsp tomato paste, low / reduced sodium
  • 1 tbsp lemon juice
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp balsamic vinegar

BAKED BEANS WITH HARISSA AND EGGS

  • 2 tsp extra virgin olive oil
  • 1 small yellow / brown onion, finely diced
  • 2 cups canned diced / crushed tomatoes, low / reduced sodium
  • 2 400g cans four bean mix low / reduced sodium
  • 4 large eggs

GARLIC PITA BREAD

  • 4 wholemeal / wholegrain pita breads
  • 2 tsp extra virgin olive oil
  • 3 cloves garlic
Cups - Metric

Instructions

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.

BAKED BEANS WITH HARISSA AND EGGS

  • Preheat oven to 180°C / 350°F.
  • 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.
  • Pour the diced tomatoes into the skillet. Reduce the heat to medium low and simmer for 10 minutes or until the sauce has thickened.
  • Add the mixed beans to the skillet, stir well.
  • Create 4 wells in the baked beans, and gently crack an egg into each well.
  • Place the harissa baked beans with cracked eggs into the oven and bake for 10-15minutes. I found 12 minutes is the perfect amount of time for cooked egg whites with a runny yolk, and 15 minutes for firm yolks. (Note 4)
  • Sprinkle the Harissa Baked Beans and eggs with the crumbled feta. Serve while hot with some wholemeal / wholegrain toast or pita bread.

GARLIC PITA BREAD

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

Notes

  1. Health benefits - Scroll up to read about the benefits of beans and other ingredients.
  2. Other cooking methods & instructions with photos - Detailed in the post above.
  3. Harissa paste - Can be substituted for store bought harissa paste. 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.
  4. Baking the eggs - If using the 12 minute mark for running yolks, your eggs will likely still jiggle once pulled out of the oven. Don't worry. By the time they are cool enough to serve, they should firm up.
  5. Vegan – Leave out the eggs.
  6. No onion / garlic – Omit the onion and garlic from the harissa baked beans and pita bread.
  7. Nutrition - Calculated per serve, assuming 4 serves, not including the garlic pita bread.

Nutrition

Serving: 335g | Calories: 361kcal | Carbohydrates: 51g | Protein: 16g | Fat: 12g | Saturated Fat: 2.7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 370mg | Potassium: 867mg | Fiber: 8.6g | Sugar: 12g | Vitamin A: 1531IU | Vitamin C: 87mg | Calcium: 118mg | Iron: 6mg