(at time of publication)
- olive oil spray
- 1 medium red capsicum, roughly diced
- 2 cups sliced button mushrooms
- 420g can of chilli beans
- 400g can no-added-salt chopped tomatoes
- 8 eggs
- 2 tablespoons chopped flat-leaf parsley, to garnish
- 4 slices toasted wholegrain sourdough, to serve
1 Spray a large non-stick frying pan with olive oil and set over medium heat. Cook capsicum for 3 minutes. Add mushrooms; cook a further 2 minutes. Add beans and tomatoes, bring to the boil for 2 minutes, then reduce heat to a gentle simmer.
2 Make 8 wells in the tomato mixture and crack 1 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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 9g
Make it gluten free: Use gluten-free bread and check chilli beans are gluten free.
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