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Recipe - Paprika Tomato and Egg Hotpot

Here is a quick and easy recipe for busy evening, when you don't have much left in the fridge!

It is fairly low in calories (315 kcal per portion) yet really filling and full of interesting nutrient. Rich in vegetable and fibres, high in protein, low in saturate fat - it ticks all the box of a healthy meal.

Ingredients (serve 2-3 people)

1 large red onion, chopped

600g tinned tomatoes (or frozen tomato)

½ tsp smoked paprika

1 garlic clove, finely crushed

1 red pepper, chopped

200g cannellini beans, drained and rinsed (or chickpeas)

4 eggs

chive, chopped

olive oil

Salt and pepper


In a heavy based pan with a lid, gently fry the red onion until soft. Add the pepper, paprika and garlic in, give it a stir before adding the tomatoes. Season.

Cook it to a gentle simmer until the red pepper is cooked through (15 mins). Add the cannellini beans and cook for 5 more minutes. Make little wells in which you break the eggs and cover with lid – cook for 5 to 10 mins until eggs are poached.

Sprinkle with chives and ground pepper. Serve immediately.

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