How can you possibly go wrong with this vegetarian recipe. It has beans and eggs, with some mushrooms thrown in and is the easiest thing to make. I usually have it on my vegetarian nights and I have refined the original recipe that I got from Good Foods.

Beans and Eggs Bake

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
A quick and easy vegetarian recipe


  • 1 large frying pan


  • 1 tin cannellini or red beans (400 gms approx. )
  • 250 gms mushrooms (any kind that you prefer)
  • 2 tbsp olive oil
  • 50 gms creme fraiche (full fat or reduced fat )
  • 1 clove garlic (sliced)
  • 1 tbsp dried tarragon (you can also use 1/2 bunch of fresh tarragon, finely chopped)
  • 1 onion (finely chopped)
  • 1 green chilli (chopped (optional))
  • salt and pepper (to taste)


  • In a large frying pan, fry the chopped onion in the olive oil.
  • Add the mushrooms and green chilli to the onions and fry for 5 to 10 minutes till mushrooms are golden.
    Sliced mushrooms and chopped onion frying in a pan
  • Add the garlic and fry for about 30 seconds
  • Add the beans (with some of the brine from the tin), tarragon, creme fraiche, salt and pepper and stir for a minute or so.
    Beans, mushrooms, creme fraiche, onions and tarragon in a frying pan. Wise Women Recipes
  • Make two dips in the mixture with the back of a ladle and break in one egg in each of the dips. Cover the pan and cook for 5 to 8 minutes till the eggs look poached but the yokes are still runny.
    Two eggs on a mixture of beans, mushrooms, tarragon, creme fraiche fried in a pan. Wise Women Recipes
  • Serve with a slice of break of your choice.


I like to use sliced french bread that I have buttered and rubbed with garlic. 
Author: Saima Baig
Course: Dinner, lunch, Main Course
Cuisine: Vegetarian
Keyword: beans, easy, eggs, mushrooms, quick

I know this is becoming more of a Pakistani/Indian website but really that is not the case. It’s just that we have been cooking desi dishes more at the moment. I will definitely add dishes from other regions as well soon.

This is another quick one and one of my favourites because it’s got two of my favourite ingredients: eggs and potatoes. My mom used to make it as a quick dinner dish and we all loved it as children. And as adults!


Oil (for cooking)

Eggs (4)

Potatoes (500gms)

Nigella Seeds (one teaspoon)

Cumin seeds (1/2 teaspoon)

Chilli (one teaspoon)

Fresh coriander (stalks and leaves)

Salt to taste

Heat oil in a pan and add nigella seeds and cumin seeds to it. Fry them till they start popping.

Finely chop up coriander stalks, add them to the oil and fry them for about half a minute.

Add potatoes, salt and chilli and fry them. Keep adding small amounts of water to prevent burning.

Keep cooking till potatoes are soft.

Beat the eggs in a bowl and add them to the potatoes while stirring, so the eggs don’t clump.

The eggs will not take very long to cook, so make sure you don’t over cook them.

Dish it out and sprinkle chopped coriander leaves.

This is a great dish for brunch, with parathas (fried flat bread) or for a quick evening meal. You can even have it with toast!.


Eggs and potato Pakistani dish. Posted by Wise Women Recipes
Eggs and potato Pakistani dish. Posted by Wise Women Recipes


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