Egg and Bean Hotpot with Quinoa

Egg and Bean Hotpot with Quinoa

Ted and I walk to school every morning and he normally always asks me what is for dinner that night. When I told Ted we would be having this dish he asked me whether the meal would come in a hotpot! I then had to explain what a hotpot is to him.

A hotpot is like a casserole. It’s a dish typically is served with meat and vegetables. Many hotpots have sliced potatoes on top and some will add cheese as well. As you can tell I didn’t add the potato to my version but I did make this dinner in a pot. It was so tasty and a brilliant meal for the winter. Also my son now knows what a hotpot is!

Do you enjoy a hotpot and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

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  • Sharp knife
  • Chopping board
  • Vegetable grater
  • Large saucepan
  • Teaspoon
  • Stirring spoon
  • Colander
  • Small saucepan
  • Serving spoon


  • Eggs x 4 large
  • Dried cannellini or harricot beans x 200g
  • Leek x 1
  • Garlic
  • Carrot x 1
  • Courgette x 1
  • Tomatoes x 1 400g tin
  • Bone broth or vegetable stock
  • Dried mixed herbs x 1 tsp
  • Tomato puree x 2 tbsp
  • Spinach x 2 handfuls
  • Salt and pepper to taste


  • Cut the top and the bottom from the leek and then slice it.
  • Peel the carrot and courgette and then grate them.
  • Squash the garlic with the blade of the knife turned sideways and your hands on top of the knife.
  • The skin should come off easily.
  • Now slice the garlic and set these ingredients aside.
  • Put the large pan on a high heat and add oil to the base of the pan.
  • When the pan is hot add in the leek and fry until it starts to soften.
  • It should take around 3 – 5 minutes to soften.
  • Once the leeks have softened add in the garlic and fry for a further minute or so.
  • You may need to turn the heat down at this point and if the food is beginning to stick add a little water to stop it.
  • Next add in the grated carrot and courgette.
  • Fry these vegetables for a good 5 minutes.
  • Next add in the tinned tomatoes and tomato puree.
  • Stir these ingredients round and sprinkle over the dried mixed herbs, salt and pepper to taste.
  • Bring to the boil and leave to simmer.
  • Slice the spinach and add into the pan.
  • Then cook the quinoa.
  • Wash the quinoa under the sink and put it into the small sauce pan.
  • Pour over enough water to cover the quinoa and then 2 centimetres above the top of it.
  • Put the lid on and turn the hob onto a high heat, bring it to the boil.
  • Then leave the lid on and turn the heat down to a medium heat.
  • Leave the quinoa to simmer until all the water has disappeared.
  • Remove from the heat and set to one side.
  • Now return to the large saucepan.
  • Put four wells into the tomato sauce and add in the eggs.
  • Place the lid onto the pan and let the eggs cook in the sauce.
  • Once the eggs turn white remove the pan from the heat.
  • Then serve and enjoy.
Egg and Bean Hotpot with Quinoa

Egg and Bean Hotpot with Quinoa was very well received by my little family. We all enjoyed it and it was a delicious meal to serve on a cold evening. The sauce without the egg could be made in advance of the meal and frozen for another occasion. You can also add potato or pasta to this dish as well. However you decide to eat this dinner, as always, please enjoy. Thank you xxx