Baked Eggs With Smoky Butter Beans, Roasted Peppers & Whipped Ricotta

Step 1: Preheat the oven to 200°C (180°C fan). Roast the sliced red pepper for 15–20 minutes, until softened and lightly charred at the edges.

Step 2: To an oven-safe frying pan, add the diced red onion and cook gently for 5–6 minutes, stirring occasionally. Then add the crushed garlic, smoked paprika, ground cumin and chilli flakes. Stir for approximately 30 seconds until fragrant.

Step 3: Add the tomato purée and cook for another minute. Pour in the chopped tomatoes and balsamic vinegar. Season with a little salt and black pepper, then bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly and the tomatoes have softened. If the sauce becomes too thick, add a splash of water.

Step 4: Stir in the drained butter beans and roasted red pepper. Simmer for another 3–4 minutes, taste and adjust the seasoning.

Step 5: Place the ricotta, Greek yoghurt, lemon juice, lemon zest, olive oil and a pinch of salt in a small food processor. Blend for 30–60 seconds until smooth, light and creamy, or whisk by hand.

Step 6: Using the back of a spoon, create four small wells in the butter bean and tomato mixture. Carefully crack an egg into each well, taking care not to break the yolks. Transfer the pan to the oven and bake for approximately 7–10 minutes, or until the egg whites are fully set and the yolks have reached your preferred consistency.

Step 7: Remove the pan from the oven and leave to rest for 1–2 minutes. The eggs will continue to cook slightly in the residual heat. Then spoon dollops of whipped ricotta over the warm butter beans, avoiding the egg yolks. Scatter over the chopped parsley, torn basil leaves and toasted pumpkin seeds, if using.

Step 8: Finish with a drizzle of extra virgin olive oil and freshly ground black pepper. Serve immediately with warm, toasted wholemeal sourdough for scooping up the sauce.