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Bursting with vitamin C thanks to those fresh peppers and juicy tomatoes, and has a hearty boost of H&B black beans for extra comfort.
Ingredients
- 1 can H&B Chopped tomatoes
- 1 can Black Beans
- 1 medium brown onion, finely diced
- 2 tbsp H&B Tomato Puree
- 1 green bell pepper, deseeded and diced
- 1 yellow bell pepper, deseeded and diced
- 4 free range eggs
- 2 tsp cumin
- Salt and pepper to taste
- 25ml Extra Virgin Olive Oil
- 50g low fat feta cheese
- 10 sprigs fresh parsley
- 2 tsp chilli flakes
- 1 avocado, sliced for garnish
- Sourdough bread for serving
| Per | 100g | Serving (472g) |
|---|---|---|
| Energy (Kj) | 366 kJ | 1726 kJ |
| Energy (kcal) | 88 kcal | 413 kcal |
| Fat | 4.4g | 21g |
| of which saturates | 1.1g | 5.1g |
| Carbohydrates | 6.4g | 30g |
| of which sugars | 2.1g | 10g |
| Fibre | 2.6g | 12g |
| Protein | 4.1g | 20g |
| Salt | 0.15g | 0.68g |
Step 1
In a deep pan sauté the chopped onion until translucent.
Step 2
Add the peppers and cook for a minute or two, then add the cumin, salt and pepper, stir well, until fragrant.
Step 3
Squeeze 2 tbsp H&B Tomato Puree in the pan and stir.
Step 4
Add the beans and the tomatoes, stir again and cover with a lid, lower the heat and cook for 10 min, stirring every now and then.
Step 5
Once the tomatoes are cooked, make four dimples and add an egg to each.
Step 6
Season with salt and pepper, cover with lid and cook until the egg white is solid, but the yolk is still runny.
Step 7
Slice the avocado, toast the bread, crumble feta, sprinkle with roughly torn parsley leaves, and season with chili oil. Dig in while hot!
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