Full ingredients list:
1 medium red capsicum, roughly diced
2 cups mushrooms, sliced
400g can Heinz Beanz Creationz Spanish Style Beanz
400g can no-added-salt chopped tomatoes
2 tablespoons flat-leaf parsley, chopped, to garnish
4 slices toasted wholegrain sourdough, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large non-stick frying pan with olive oil and set over medium heat. Cook capsicum for 3 minutes. Add mushrooms, and cook for a further 2 minutes. Add the beans and tomatoes, bring to the boil for 2 minutes, then reduce heat to a gentle simmer.
Step 2Make eight wells in the tomato mixture and crack one egg into each. Cover and cook over medium heat for 12–14 minutes, or until egg whites are cooked through but yolks are still soft. Sprinkle with chopped parsley and serve with toasted sourdough.
About this recipe
First published: July 2016