The Dinner Project

The flavour packed breakfast is made with paprika, cumin, basil, spinach, passata sauce and more!


  • 2 tbs olive oil

  • 2 cloves garlic, crushed

  • 1 large brown onion

  • 2 tsp ground cumin

  • 2 tsp sweet paprika

  • 1 tsp smoked paprika

  • ¼ cup finely chopped basil

  • ¼ cup finely chopped flat-leaf parsley

  • 60g baby spinach

  • 750ml bottle passata sauce

  • 2 x 400g cans white beans, rinsed, drained

  • 6 eggs

  • Crusty Char-grilled Bread, to serve


  • 1.

    Preheat oven to 200C. Heat oil in a large deep frying pan over high heat. Add garlic, onion, herbs, spices and spinach. Cook, stirring for 5 minutes or until onion has softened, spinach has wilted and spices are fragrant. Stir in passata sauce and beans and bring to the boil. Remove from heat; season to taste.

  • 2.

    Make a shallow indent with the back of a metal spoon where you will like your eggs to sit; break eggs into indents. Place pan on a large oven tray and bake for 15-20 minutes or until eggs are cooked to your liking. 

  • 3.

    Remove from oven and serve immediately with crusty char-grilled bread.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 326kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 18g
  • Carbohydrate 44g
  • Sugar 8g
  • Sodium 121mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* Alternatively, use 6 x 375ml (1½ cup) capacity individual vessels for a special occasion.

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