MOROCCAN SPICED EGGS
Serves 4. Cost per serve: $2.80 Time to make: 30 min
1 red onion, thinly sliced 2 large red capsicums, thinly sliced 1 x 400g can no-added-salt four-bean mix, rinsed, drained 1 tablespoons Moroccan seasoning 2 x 400g cans cherry tomatoes in tomato juice 8 eggs Coriander sprigs, to garnish 4 large slices wholegrain sourdough, toasted, to serve
1 Spray a large, shallow frying pan (that has a lid) with olive oil and set over medium-high heat. Add onion and capsicums to pan; cook for three minutes, or until soft. Add four-bean mix and Moroccan seasoning to pan; cook, stirring, for two minutes, or until fragrant.
2 Add tomatoes to frying pan with half a cup of cold water; bring to the boil, then reduce heat and simmer for seven minutes, or until mixture is thick. Use the back of a spoon to make eight small wells in tomato mixture. Crack one egg into each well, cover pan with lid and cook for three-four minutes, or until eggs have set to your liking.
3 Divide spiced eggs and tomato mixture among serving bowls; garnish with coriander leaves and serve each dish with a piece of sourdough toast.