Serves 1. Per serve: 489 calories, 2045 kJ, 21g protein
INGREDIENTS:
- 2 tbsp olive oil
- ½ onion, thinly sliced
- ½ red pepper, deseeded and thinly sliced
- ½ tsp ground cumin
- good pinch dried chilli flakes
- 400g tin baked beans
- 2 free-range eggs
- 30g/1oz cheddar, grated (optional)
METHOD:
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Heat the oil in a frying pan. Fry the onion and pepper over a low heat for 5 minutes, or until softened and beginning to brown, stirring regularly with a wooden spoon.
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Add the cumin and chilli flakes and cook for 20–30 seconds, stirring constantly. Tip the beans into the pan and cook for 2 minutes, stirring occasionally.
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Make two dips in the beans and break an egg into each one.
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Reduce the heat to low, cover with a lid and cook for 5 minutes, without stirring, until the egg whites are set but the yolks are still runny.
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Sprinkle with the cheese, if using, and serve with toast on the side for dipping.
