Chilli beans with eggs
Sweet corn, capsicums and tomatoes combine well with chilli beans and eggs in this tasty and easy-to-make dish.
1 Tbsp canola oil
1 onion, diced
1 x 400g can chilli beans
4 tomatoes, chopped or 1 x 400g can tomatoes
2 cups corn kernels
1 capsicum, deseeded and sliced
4 cups cooked brown rice
Heat oil in a large saucepan.
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]|
|- saturated fat||3g|