Last Minute Dinner Sorted: Cook Baked Eggs with Silver Beet, Harissa and Beans Tonight

Baked eggs with silver beet, harissa and beans.

Sam Manning

Baked eggs with silver beet, harissa and beans.

I know this kind of dish is usually considered brunch, but let’s pay for it right away: eggs are an anytime food and something like this – rich, warming, flavorful without the hassle – is fine suitable for a chilly weekday evening.

If you don’t currently have a tube of harissa paste in your pantry, you can use a little Tabasco, sriracha, or hot paprika, but if you get yourself a tube of harissa, you won’t regret it. not. Likewise, if you only have regular canned tomatoes, they’ll work just fine, but if you still have to go to the store, let me sing the praises of cherry toms in a can; I find they are sweeter and have a better texture than their larger cousins.

Once you find your spices and tomatoes, you’ll find this ridiculously easy to put together. Serve with bread to soak up the juices.

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by Sam Mannering

Preparation time: 10 mins

Cooking time: 25 mins

For: 4, generously


4 large silver beet leaves

Olive oil

4 garlic cloves, sliced

2 tablespoons harissa paste

1 can of 400g cherry tomatoes

2 teaspoons of paprika

1 can 400g borlotti beans

Salt and pepper

8 eggs


Preheat oven to 200C on grill. Take the white stem part of the silver beet and thinly slice it. Put in a large frying pan or a fireproof casserole over medium heat with a little olive oil and the garlic.

Gently fry for several minutes until the garlic is fragrant, then add the harissa paste and fry for about a minute until it begins to caramelize and smells good – but be careful not to let it burn. Add the cherry tomatoes and paprika and bring to a boil. Slice the remaining green part of the silver beet and stir into the mixture with the beans and season well to taste.

Make small hollows in the mixture and place the eggs in them. Bake to broil on top until the eggs are just starting to set but are still nice and runny in the middle – this shouldn’t take more than 4-5 minutes. Serve hot.

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