Ingredients
1 tsp coconut oil
4 eggs
1/2 medium brown onion finely diced
1 cup cannellini beans
4 cloves garlic crushed
400ml passata sauce
1/2 tsp paprika
1/2 tbsp apple cider vinegar
1 cup zucchini grated
1 cup carrot grated
Salt & pepper to taste
Lemon zest
Micro herbs
Method
Preheat the oven to 160 deg Celcius
Add coconut oil into a cast iron pan and lightly fry the onion and garlic until fragrant
Add the passata sauce, paprika, vinegar and salt and pepper to the pan and allow to reach a simmer
While the sauce is gently simmering add the beans (if canned rinsed), carrot and zucchini
While the sauce is still simmering, crack each egg – one at a time and then place into the oven for 7 minutes or until cooked
Once cooked, serve the pan onto a plate (careful it is hot). Then zest over some lemon and add the micro herbs does.