Moroccan-spiced eggs

Instructions

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.