Serves
4
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 clove garlic, crushed
- 1 teaspoon each cumin and smoked paprika
- 1 small red capsicum, sliced
- 400g can Edgell Cannellini Beans, rinsed and drained
- 400g jar Leggo's Rich Passata - Gourmet Tomato Puree
- 4 eggs, at room temperature
- Chopped fresh parsley and toasted sourdough bread, for serving
Edgell Cannellini Beans
Method
STEP 1Heat oil in a medium frypan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and spices. Cook for 1 minute or until fragrant. Add capsicum and cook for 3 minutes or until just softened.
STEP 2
Meanwhile, pour ⅔ of the Edgell Cannellini Beans into a bowl and mash with the back of a fork. Add mashed and whole cannellini beans and Leggo's Gourmet Passata to onion and capsicum mix. Stir to combine and bring to a gentle simmer. Reduce heat to medium.
STEP 3
Make 4 small indentations in the bean mix and crack an egg into each indentation. Cover and cook eggs for 2-3 minutes or until cooked to your liking.
STEP 4
Sprinkle with parsley. Serve with toasted bread.
Tips
Sprinkle with crumbled fetta before serving.