2 medium red capsicums, halved, seeded, thinly sliced length-ways
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoon paprika
4 ripe tomatoes, finely diced
300g can no added salt kidney beans, drained, rinsed
2 cups baby spinach leaves
4 eggs
2 tablespoon parsley, to serve
4 thick slices multigrain bread, to serve
Method
Method
Preheat oven to 180°C.
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and garlic to the pan cook for 1-2 minutes, or until just softened.
Add capsicum, cumin, coriander and paprika and cook, stirring, for 2 minutes.
Add tomato, kidney beans and spinach and cook for 5 minutes.
Divide tomato, capsicum and kidney bean mixture between 4 large ramekins.
Use a spoon to create a well in the centre of each ramekin. Crack 1 egg into each well.
Bake for 10 minutes or until egg white is set and yolk remains soft. Sprinkle with parsley and serve with grainy toast.
Tips:
Tip:
The tomato, capsicum and kidney bean mix can be made ahead of time and reheated in the morning before adding the egg.