Moroccan-spiced eggs

This quick, flavorful, vegetarian dish can be on the table in less than 30 minutes!

Serves: 4

Time to make: 30 mins

Ingredients

1 red onion, thinly sliced
2 large red capsicums, thinly sliced
400g can four-bean mix in spring water, drained, rinsed
1 tablespoon harissa mix (we used Alexandra’s)
2 x 400g cans cherry tomatoes in tomato juice
8 eggs
fresh coriandercilantroX sprigs, to garnish
4 large slices wholegrain sourdough, toasted, to serve

Instructions

Stay Awake

1 Spray a large, shallow frying pan (with a lid) with oil and set over a medium-high heat. Add onion and capsicums to pan. Cook for 3 minutes or until soft. Add beans and harissa mix to pan. Cook, stirring, for 2 minutes or until fragrant.

2 Add tomatoes to frying pan with 1/2 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.

3 Divide spiced eggs and tomato mixture among serving bowls. Garnish with coriander and serve each dish with 1 slice sourdough toast.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition Info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Protein 27 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 45 g

Sugar 14 g

Dietary fibre 15 g

Sodium 460 mg

Calcium 150 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.