Serves: 4 Time to make: 20 mins Cost per serve: $2.65 1 medium red capsicum, roughly diced 2 cups mushrooms, sliced 400g can Heinz Beanz Creationz Spanish Style Beanz 400g can no-added-salt chopped tomatoes 8 eggs 2 tablespoons flat-leaf parsley, chopped, to garnish 4 slices toasted wholegrain sourdough, to serve 1 Spray a large non-stick frying pan with olive oil; set over medium heat. Cook capsicum for three minutes. Add mushrooms, and cook for a further two minutes. Add the beans and tomatoes, bring to the boil for two minutes, then reduce heat to a gentle simmer. 2 Make eight wells in the tomato mixture and crack one 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.