• Serves 4
  • 30 minutes
  • Difficulty Easy
  • 11 Ingredients


Why not impress your Mum this Mother’s Day with a homemade breakfast of sweet chilli baked eggs with beans! Yum!

Ingredients (serves 4)

  • 1 Tbsp olive oil
  • 1 clove garlic, crushed
  • 1 chorizo sausage, diced
  • 1 tin chopped tomatoes
  • 1 Tbsp balsamic vinegar
  • 1/4 cup Anathoth Farm Sweet Chilli Relish (plus extra to serve)
  • 1 tin cannellini beans, drained and rinsed
  • 4 eggs
  • 50 grams Feta, crumbled
  • Grainy toast and basil, to serve
  • Salt and pepper


  1. Preheat oven to 170C (150 fan-forced).
  2. Add olive oil into a pan and sauté chopped garlic until fragrant. Add in the diced chorizo and cook for 2 minutes until lightly browned. Add the chopped tomatoes, balsamic vinegar and Anathoth Farm Sweet Chilli Relish. Season with salt and pepper.
  3. Add the beans and cook for about 5 minutes until heated through.
  4. Divide into 4 single serve, oven proof dishes. Crack an egg on top, sprinkle with feta and bake for 8-10 minutes for medium to runny eggs.
  5. Remove from the oven, top with dollops of Anathoth Farm Sweet Chilli Relish, fresh basil and serve with grainy toast.


This recipe is courtesy of Barker’s of Geraldine and Anathoth Farm.

  • This sounds very interesting. Keen to try this.


  • I am really intrigued and curious about this recipe. As 2018 is the year for me to try new foods and recipes, this one hits the mark.


  • This sounds awesome though i do love my chilli so id make it spicy..


  • Deliciously healthy!


  • We love hidden egg dishes !!


  • Wow, these look amazing and delicious!


  • I’ve always wanted to try to cook something like this. Thanks for the share


  • delicious, would love this for a light dinner or hearty brunch


  • It looks very good. I’d love to have a piece of bread and dip in!! :-)


  • Ooh what an interesting and exciting dish. I have most of the ingredients so not too much of a stretch for me.


  • I wish I liked beans! My hubby would love this dish though!


  • It’s got so much I love!! Might try with sliced jalapeno on top for lunch. Thankyou very much.


  • Looks very nice and tasty, thanks.


  • Great recipe – thanks for sharing.


  • Nice idea. I love chili, but not out of a pot as it’s often stacked with sugar, so I would prefer to use a fresh chili pepper or red capsicum to make it a bit more mild.
    As a vegetarian I would leave the chorizo out and possibly submit it by gf vegetarian sausages


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