Ingredients (Serves 2)
1 tsp coconut oil or olive oil
1/2 a small white onion, finely chopped
400g tinned chopped tomatoes
A small handful of fresh basil leaves and stalks, finely chopped
20ml cold water
100g (drained weight) tinned cannellini beans, drained and rinsed
1/2 tsp Italian seasoning
A pinch of sea salt and ground black pepper
4 eggs
40g Mozzarella cheese (use dairy free if preferred)
Nutrition
Per Serving: 325 Calories, 18g Carbs, 25g Protein, 17g Fat
Preparation
Preheat oven to 170 ̊C/350 ̊F
Heat the oil in a skillet over a medium heat
Add the onion and fry gently for 3-4 minutes, stirring occasionally
Add the chopped tomatoes, fresh basil and water and cook for 2 minutes, stirring occasionally
Add the cannellini beans, salt, pepper and Italian seasoning
Stir well and cook for 1 minute
Make 4 wells in the sauce and crack the eggs into each well
Transfer the skillet to the oven and bake for 8-10 minutes, or until the whites are cooked and the yolks are still slightly runny
Add the cheese and bake for 1 minute or until the cheese has melted