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SPC Baked Bean Bubble & Squeak

Use up the last of those veggies in our take on breakfast baked eggs.


  • 1 tbsp oil
  • 1 garlic clove, minced
  • 1/2 tbsp tomato puree
  • 1/2 tsp dried oregano
  • 1/2 cup canned diced tomatoes
  • 100g cooked mixed vegetables (we used carrot, potatoes and onions)
  • 1/2 cup SPC baked beans
  • 1 pinch salt
  • 1/2 tsp pepper
  • 2 eggs
  • 1 tbsp parsley, chopped


  1. In a small saucepan, heat oil over medium heat.
  2. Add garlic, tomato puree and dried oregano and cook for 2 minutes
  3. Add canned tomato. Simmer for 8 minutes.
  4. Add cooked vegetables and heat through for 5 minutes.
  5. Add SPC Beans 1/4 cup boiling water, salt and pepper and stir through.
  6. Make 2 hollows and crack in the eggs. Reduce heat to low, cover with a lid and simmer gently until the eggs are cooked. For a runny yolk cook for 5 to 6 minutes; for a fully set roll cook for 10 to 12 minutes.
  7. Remove pan from heat when eggs are done. Sprinkle with parsley.
SPC Baked Bean Bubble & Squeak

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