Boost your gut health with this plant-packed baked eggs recipe

Boost your gut health with this plant-packed baked eggs recipe

If there’s one intestine health-improving tip that consultants appear to universally agree with, it’s aiming to eat 30 different plants a week. By feeding our guts a spread of  completely different fibrous crops, we enhance the microbiome’s variety – which is the important thing to a wholesome intestine.

But if 30 crops appears like an unattainable dream, then hear up: you’re most likely consuming extra crops than you realise. This recipe, for instance, comprises at the very least seven and boasts protein (each from eggs and black beans), immunity-supporting spices (whats up, cumin) and a load of vitamin C (tomatoes).

Make this for brunch, and also you’re effectively in your technique to assembly your weekly aim earlier than lunchtime. Serve up with some crusty sourdough – one other gut-healthy meals bursting with fermented goodness.


1 tbsp oil

1 onion, sliced (190g)

2 inexperienced chillies, 1 finely chopped, 1 sliced

1 tsp gentle chilli powder

½ tsp floor cumin

400g can black beans, drained and rinsed

400g can chopped tomatoes

4 medium eggs

To serve

Sliced avocado

Soured cream



Preheat oven to 200°C, fuel mark 6.

Heat the oil in a big ovenproof frying pan and fry the onion and chopped chillies for five minutes. 

 Stir within the spices and cook dinner for 1 minute.

Stir within the beans and chopped tomatoes with 100ml water and simmer for five minutes. 

Make 4 hollows and crack an egg into every. Scatter over the sliced chilli and bake for 8-10 minutes till the egg white has simply set.

Top with avocado, soured cream and coriander and serve with crusty bread to mop up all of the sauce.

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About the Author: Adrian

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