Baked Beans with Chorizo, Egg and Feta


As featured in the book ‘The Ketogenic Kitchen’, this is an excellent choice for dinner or supper.

Serves 4


800g Tomatoes, canned
544g Eggs (hens), whole, raw
400g Cannellini beans, canned
300g Onions, raw
204g Tomato puree
200g Chorizo, diced
200g Cheese, Feta
80g Wine vinegar
12g Garlic, raw
4.2g Olive oil
4g Thyme, fresh
2g Salt
1g Pepper, black


Preheat the oven to 180C / 360F

Saute the chorizo in a large frying pan that can go into the oven until it starts to caramelise. Add the onions and cook until they start to colour. Add the garlic, red wine vinegar, herbs, tomato puree and tomatoes. Mix well, season and cook for another few minutes.

After blending well, mix in the cannellini beans. Make 8 wells in the beans and crack an egg into each well. Drizzle with a little olive oil, crumble the feta on top, season with lots of black pepper and bake for 15 minutes, until the eggs are just cooked.

Per Portion (688g)

706 Kcal
39g fat
35g Carbohydrates
8.5g Fibre
48g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

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