Name: Smoky mince and beans with baked eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small onion, diced; 1 clove garlic, sliced; 1/2 teaspoon smoked paprika; 1 teaspoon mexican-style spice; 2 cans diced tomatoes; 1 cup leftover cooked mince; 1 can cannellini beans, rinsed and drained; 4 eggs; 2 tablespoon torn coriander; toasted sourdough bread** (or gluten-free bread**), to serve

Smoky mince and beans with baked eggs

Forget saving dinnertime leftovers for another main meal – instead let them make quick work of brekkie and try Nadia Lim's incredibly delicious smoky mince and beans with baked eggs

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon olive oil

1 small onion, diced

1 clove garlic, sliced

1/2 teaspoon smoked paprika

1 teaspoon mexican-style spice

2 cans diced tomatoes

1 cup leftover cooked mince

1 can cannellini beans, rinsed and drained

4 eggs

2 tablespoon torn coriander

toasted sourdough bread** (or gluten-free bread**), to serve

Method

1.Heat the olive oil in a large frying pan and cook the onion and garlic over a medium-low heat for 2-3 minutes until soft and fragrant but not coloured. Add the paprika and spice mix and stir through. Add the tomatoes and mince and simmer for 4-5 minutes until you have a good sauce consistency.

2.Stir in the beans, then make 4 shallow indents in the top of the mixture.

3.Crack an egg into each, cover with a lid or tray and cook gently for 3-4 minutes or until the eggs are just set in the centre. Season each egg and scatter with torn coriander. Serve with toasted bread.