This one-pan dish of beans, vegetables and eggs makes a tasty and nutritious breakfast, lunch or dinner. We’ve used cannellini beans but you could use butter beans or kidney beans. Beans/legumes help to support your gut health, pack an awesome vegetable protein punch and are super cheap. Try throwing in whatever vegetables you have on hand and add cayenne pepper and chilli flakes if you prefer it spicy. Serve straight out of the pan with lemon or lime wedges and sourdough toast. Serves 6.
You will need
- 2 Tbsp olive oil
- 1 brown onion, chopped
- 3 garlic cloves, crushed or choppped
- 1 large green capsicum
- 1 carrot, grated
- 125g can corn kernels, drained
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 x 400g can white beans, drained
- 2 x 400g canned crushed tomatoes
- Baby spinach, big handful
- 6 eggs
- Chopped coriander or parsley to garnish (optional)
What you do
In a large, heavy frying pan with a lid, heat the olive oil over medium heat. Add onion and garlic and cook for 5 minutes, stirring frequently until the onion is softened.
Add capsicum, carrot, corn and spices and cook for 5 minutes. Add beans and tomatoes, stir through and bring to a simmer. Add spinach and toss through the sauce until wilted. Taste and season.
Make 6 wells in the sauce crack the eggs in. Cook over low heat for 5 minutes then put the lid on and cook until eggs are as you like them.