Name: Fully loaded one pan eggs - Australian Eggs
Total time: 30 min
Yield: 4
Ingredients: ½ small sweet potato, grated with skin on; ½ red capsicum, grated; 1 x 400g can crushed tomatoes; 1 x 400g can kidney beans, rinsed and drained; Eggs, as many as each person would like; 2 generous cups of spinach; ½ cayenne pepper (optional); 1 tbs smoked paprika; Salt and pepper to taste; 2 tbs sunflower seeds, toasted; 1 tbs pine nuts, toasted; Feta cheese, crumbled to garnish

Fully loaded one pan eggs

Preparation time 30 mins
Serves 4 people
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Publication 22 January 2018
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Ingredients

½ small sweet potato, grated with skin on
½ red capsicum, grated
1 x 400g can crushed tomatoes
1 x 400g can kidney beans, rinsed and drained
Eggs, as many as each person would like
2 generous cups of spinach
½ cayenne pepper (optional)
1 tbs smoked paprika
Salt and pepper to taste
2 tbs sunflower seeds, toasted
1 tbs pine nuts, toasted
Feta cheese, crumbled to garnish

Method

Place sweet potato and capsicum in a non-stick fry pan. Sauté for 3-4 minutes until beginning to soften. Add tomatoes, beans, paprika, and cayenne. Simmer for 10 minutes stirring occasionally.
Add spinach and combine well. The spinach will wilt as your eggs cook in the next step.
Make a well in the tomato mixture for each egg you’d like to cook. Crack eggs into wells and cover, cook on a low heat for 10-12 minutes until whites are just set.
Sprinkle over feta, seeds and nuts, season if you like, then serve!