Great breakfast that is quick and easy to put together ready for lazy mornings.
Prep: 10 mins
Cook: 20 mins
Serves: 4 Servings
1In a lidded saucepan, warm a little oil and start to soften the onion. Add in the mixed herbs, dried chilli flakes, and give it a good stir.
2Once the onion has softened, pour in the chopped tomatoes, crumble in the stock cube, add the water, stir again, and leave to simmer for 5 minutes.
3Now add the canned butterbeans, mushrooms and spinach and simmer again just for a minute.
4Now making four little wells in the tomato mix, crack in the raw eggs, don’t worry if they spill over a little.
5Pop the lid on and simmer gently, this is just to cook the eggs, when they are at your desired consistency, serve immediately with a sprinkle of chopped coriander and some thick slices of toasted bread.