Full ingredients list:
1 red onion, thinly sliced
2 large red capsicums, thinly sliced
400g can no-added-salt four-bean mix, rinsed, drained
1 1/2 tablespoons Moroccan seasoning
2 x 400g cans cherry tomatoes in tomato juice
coriander sprigs, to garnish
4 large slices wholegrain sourdough, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large, shallow frying pan (that has a lid) with olive oil and set over medium–high heat. Add onion and capsicums to pan; cook for 3 minutes, or until soft. Add four-bean mix and Moroccan seasoning to pan; cook, stirring, for 2 minutes, or until fragrant.
Step 2 Add tomatoes to frying pan with ½ cup cold water; bring to the boil, then reduce heat and simmer for 7 minutes, or until mixture is thick. Use the back of a spoon to make 8 small wells in tomato mixture. Crack 1 egg into each well, cover pan with lid and cook for 3–4 minutes, or until eggs have set to your liking.
Step 3 Divide spiced eggs and tomato mixture among serving bowls; garnish with coriander leaves and serve each dish with a piece of sourdough toast.
About this recipe
First published: September 2014