Middle eastern baked eggs with beans
This baby is a true one pan dinner (or lunch, or brunch) that will be on the table in 20 minutes, and is very adaptable depending on the ingredients you have at hand. If you’re not so good with onion and garlic you can swap for capsicum and use a bit of garlic infused olive oil. And if you’re not a big fan of legumes it also works without the cannellini beans (but trust me - these are sooo good). To feed more, just add two extra eggs per person and extra tomatoes.
Why is this a good idea?
Because baked eggs are rustic, comforting, and satisfying. The eggs and beans are fantastic vegetarian protein sources, and the extra virgin olive oil and feta give it a luxurious taste and feel - so don’t skimp on these! This is another meal of mine that truly is a party for your good gut bugs.
I hope you give this a whirl next time you’re all out of dinner inspo :)