Serves 4 Cost per serve $2.65 Time to make 20 min dairy free vegetarian diabetes friendly 1 medium red capsicum,
roughly diced 2 cups mushrooms, sliced 1 x 400g can Heinz Beanz Creationz Spanish Style Beanz 1 x 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 and set over medium heat. Cook capsicum for 3 minutes. Add mushrooms, and cook for a further 2 minutes. Add the beans and tomatoes, bring to the boil for 2 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.