NZ Woman's Weekly

Italian style homemade baked beans

  • Servings

  • Courses

  • Meal Origin


Easy and super-tasty, make these tomato and basil beans with bacon and an egg – a brunch favourite.

You can add some crusty bread for a complete meal –“ the works” Italian style!

  • 1 tbsp olive oil
  • 1 red onion, finely sliced
  • 1 clove garlic, crushed
  • 2 rashers smoky bacon or chorizo, diced
  • 1 can diced tinned tomatoes
  • ½ cup water
  • 1 can tinned cannellini beans, drained
  • 2 tbsp Worcestershire sauce
  • 1 tsp brown sugar
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste or sauce
  • 4 eggs
  • Fresh basil leaves/olive oil and cracked pepper to serve

1 Preheat the oven to 180°C. Heat the oil in a large frying pan and saute the onion, garlic and bacon for 3-4 minutes over a medium heat until the onion is soft and the bacon coloured.

2 Add the tomatoes, water, cannellini beans, Worcestershire, brown sugar, paprika and paste and simmer for 5-8 minutes until reduced and thickened.

3 Divide between individual dishes (or spoon into a large dish) and make a well in the centre of each dish (or in each quarter of a large dish).

4 Crack an egg into each well,  cover with foil and bake for 5-8 minutes until the egg is set. Serve with a swirl of olive oil, fresh basil and cracked pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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