MOROC­CAN SPICED EGGS

Inside Sport - - MVP FOOD STUFF -

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.

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