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One-Pan Baked Beans & Eggs with Spinach

One-Pan Baked Beans & Eggs with Spinach

By: Lisa Guy

This hearty bean dish makes the perfect campfire meal. Loaded with fibre, protein and important nutrients such as B vitamins, zinc and magnesium, this dish will keep you feeling satisfied and energised for your day ahead.



Prep time

Cook time



  • 2 cloves garlic, minced
  • 2 tbsp red-wine vinegar
  • 2 tbsp pure maple syrup or raw honey
  • 2 tsp smoked paprika
  • 2 cups passata or pasta sauce
  • 1 onion, finely chopped
  • 1 tbsp cold-pressed olive oil
  • 2 × 400g can pinto beans, drained & rinsed
  • Handful baby spinach, roughly chopped
  • Pinch sea salt & pepper
  • 4 large organic eggs


  • You can make your baked beans ahead of time at home the night before you leave or you can make them when you are camping. Simply combine the garlic, red-wine vinegar, maple syrup, paprika and passata together and seal them in a jar to take with you.
  • To make the baked beans, sauté the onion first in a large frying pan with some olive oil. Add passata, garlic, vinegar, maple syrup and beans and then stir. Bring to the boil and allow it to simmer for 10 mins with the lid on.
  • Make 4 holes in the bean mix and crack an egg into each hole.
  • Add some baby spinach, season and then cover with a lid or foil and cook for 5 mins until the whites of the eggs are set. Your eggs will continue to cook once you take them off the heat.
  • Serve with sourdough toast and enjoy.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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