Baked Eggs and Beans By Lucy Leonardi
Create a café vibe with your kids on a weekend morning with this scrumptious hearty dish that you can easily whip up using your leftovers!
Ingredients:
- 2 tablespoons extra virgin olive oil, for frying
- 1 onion, finely diced
- 1 red capsicum, chopped into bite-sized pieces
- 2 teaspoons cumin seeds
- 2 teaspoons ground coriander
- 1 teaspoon dried mint
- 1 ½ cups leftover pasta sauce
- 1 cup cooked beans
- 400 gram tin diced tomatoes
- 3 eggs
- 2 cloves garlic, finely diced
- Extra virgin olive oil, for drizzling
Method:
Preheat the oven to 180ºC.
Heat olive oil in an ovenproof frying pan over medium heat then cook onion until soft and translucent
Add capsicum and cook for a few more minutes until soft, then add in the spices and mint.
Add in the pasta sauce, beans and diced tomatoes, then create three holes in the mixture and crack an egg into each. Top with chopped garlic and a drizzle of extra virgin olive oil then put the pan into oven for about 15 minutes or until the eggs are cooked to your liking.
Serve on its own or with bread and salad greens for a more substantial meal.
