Chilli beans with eggs

Corn, capsicum and tomato combine with chilli beans and eggs in this tasty and easy to make dish. 


Chilli beans with eggs


Serves 4

1 Tbsp canola oil
1 onion, diced
1 x 400g can chilli beans
4 tomatoes, chopped or 1 x 400g can
2 cups corn kernels
1 capsicum, sliced
4 eggs
4 cups cooked brown rice


Heat oil in a large pan.
Add onion and cook until soft.
Add chilli beans, tomatoes, corn and capsicum and cook until the mixture has reduced and thickened.
Make 4 holes in the mixture and break an egg into each.
Cover with a lid and cook over low heat until the eggs are cooked, approximately 7-10 minutes.
Serve with brown rice.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2570kj
Protein 22.4g
Total fat 13.6g
- saturated fat 2.4g
Carbohydrates 91.6g
- sugars 24.5g
Fibre 15.8g
Sodium 311mg

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