Serves: 4

Ingredients:

• Spray olive oil
• 1 brown onion, finely chopped
• 4 cloves garlic, peeled, sliced
• 2 medium red capsicums, halved
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoon paprika
• 4 ripe tomatoes, finely diced
• 300g can kidney beans, drained, rinsed
• 2 cups baby spinach leaves
• 4 eggs
• 4 thick slices multigrain bread, to serve

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.

Quick Tip:

The tomato, capsicum and kidney bean mix can be made ahead of time or night before and reheated in the morning before adding in the egg. Enjoy :)