EASY BRUNCH BAKE

Although described as a breakfast dish, this would be just as good for brunch, lunch or supper. It is a deliciously healthy and satisfying alternative to a fried breakfast.

PREP TIME 5-10 MINUTES COOK TIME 35-40 MINUTES SERVES 2 CALORIES PER PORTION 380

½ medium red onion (around 80g), peeled and sliced

1 garlic clove, peeled and roughly chopped

1 tsp olive oil

1 tbsp low-salt soy sauce 2 portobello mushrooms (or 165g chestnut mushrooms), sliced 200g cherry tomatoes, halved 400g can haricot beans, drained

400g can chopped tomatoes 50g kale, roughly chopped 4 medium free-range eggs handful fresh flat-leaf parsley, to garnish (optional) salt and pepper

Preheat the oven to 190C/170C fan/gas 5.

Place the onion, garlic, olive oil, soy sauce and a splash of water in a saucepan over a medium heat and sauté for 2-3 minutes until softened. Add the mushrooms and cook for 5 minutes, stirring from time to time. Finally, add the cherry tomatoes and cook for another 3-4 minutes.

Add the beans and tinned tomatoes and simmer for about 10 minutes, adding the kale for the final 5 minutes. Season to taste.

Transfer everything to an ovenproof casserole dish and spread it out evenly. Crack the eggs on top and bake for 10-15 minutes or until the eggs are just set. Serve garnished with parsley leaves, if using.

HHHHNOTE The base mixture gets better after a day or two in the fridge. So, if you’re just making for one, save what you don’t use and enjoy it again the following day.