Baked Eggs with a twist!

INGREDIENTS:

• ~2Tbsp Extra Virgin Olive Oil

• 1 brown onion

• 3 cloves of garlic

• 1 red capsicum

• 400g canned four bean mix

• 400ml passata or canned tomatoes

• 1tsp smokey paprika

• 1tsp cumin

• 1/4 tsp cayenne pepper (adjust to taste)

• 4 eggs

• 40g tasty/cheddar cheese

• 2 Tbsp fresh parsley

• salt and pepper

• Crusty bread to serve (I love sourdough)

METHOD:

1. Pre heat oven to 180 degrees Celsius

2. Roughly dice all vegetables

3. In a fry pan (1 big or 2 small) heat oil and cook onion and garlic on medium heat until translucent. Then add capsicum, cook for another 3 minutes until capsicum is tender.

4. Add spices, salt and pepper and cook for a minute stirring frequently. Add the 4 bean mix and cook for another 4 minutes.

5. Add passata, mix to combine and simmer for 5-10 minutes or until thickened, stirring occasionally.

6. Make indentations in the mixture and carefully crack the eggs in. Cook eggs for 1 minute until the whites begin to set. Add cheese and transfer to oven. cook in oven for 7-12 minutes or until whites are set with a runny yolk (or to your desired consistency).

7. Serve immediately, topped with fresh parsley and crusty bread.

Vegetarian friendly, good source of fibre, protein, iron and vitamin C!