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North African beans and eggs

North African beans and eggs

2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Crack the eggs directly into the spicy mixed beans for a delightful Moroccan meal

Ingredients

Olive oil

1 tbs

Red capsicum

2 medium, thinly sliced

Brown onion

2 medium, thinly sliced

Garlic

3 clove(s), thinly sliced

Canned diced tomatoes

400 g

Canned mixed beans

400 g

Egg(s)

4 medium

Smoked paprika

1½ tsp

Instructions

  1. Heat the oil in a large deep frying pan over high heat. Cook the capsicum, stirring, for 5 minutes or until softened. Add the onion and garlic and cook, stirring, for 10 minutes or until browned and softened. Stir in the tomato, beans, paprika and 1/3 cup (80ml) water. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  2. Make 4 holes in the bean mixture. Crack an egg into each hole. Cook, covered, for 5 minutes or until the egg whites are set. Season with salt, freshly ground black pepper and the extra smoked paprika.

Notes

SERVING SUGGESTION: 8 slices of toasted wholemeal bread (contains gluten). We’ve kept the egg yolks runny in this Moroccan dish – they’re perfect for dipping bread into. But if you prefer your eggs more well done, cook for 2 minutes longer.

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