EGG-ceptional
Self-taught cook and food blogger Leah Itsines is happiest when she’s preparing delicious food for the people she loves. She’s on a mission to help others make healthy eating an easy lifestyle choice by promoting creativity and confidence in the kitchen.
Her book The Nourishing Cook will inspire you to have a go and learn for yourself just how effortless it is to create nutritious meals that everyone will want to eat.
Following is one of her recipes:
BAKED EGGS with BLACK BEANS
Ingredients
■ 1 Tbsp olive oil
■ 1⁄2 onion, finely diced ■ 1 garlic clove, crushed
■ 1 × 400g can whole peeled tomatoes
■ 100g canned, drained black beans
■ 1⁄2 tsp dried oregano
■ 1⁄2 tsp chilli flakes (add more if you like it extra hot)
■ pinch each of salt flakes and freshly ground black pepper
■ 4 eggs
■ 2 Tbsp grated parmesan
Method
Preheat the oven to 180C.
Heat the olive oil in a saucepan over medium heat, add the onion and garlic and fry, stirring occasionally, for 5 minutes, or until the onion is softened. Stir in the tomatoes, black beans, oregano, chilli flakes and salt and pepper and simmer for 5 minutes.
Spoon 1 tablespoon of the tomato mixture into the base of two 2-cup capacity ovenproof bowls. Crack 2 eggs into each bowl, then cover with the rest of the tomato mixture.
Sprinkle the parmesan over the top and bake in the oven for 10 minutes (for runny eggs) or 15 minutes (for medium — well-done eggs). — Serves 2