Calorie-Conscious Herby Beans and Eggs

Nutrition per serve

Ingredients

• 160g leek
• 1clove garlic
• 1bunch dill
• 400g cannellini beans
• 400g can cherry tomatoes
• 50g fire-roasted tomato and jalapeno salsa
• 130g natural yoghurt
• 23ml olive oil
• 5ml sugar
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Halve the leek (see Kitchen 101) lengthwise and thinly slice the pale stem, discarding any dark green stem. Crush or finely chop 1 garlic clove. Coarsely chop the dill, discarding the stems. Drain and rinse the beans.
2. Step 2 — Soften leek
   Heat 1½ tbs olive oil in a medium deep frypan over medium heat. Cook the leek, stirring occasionally, for 8 mins or until softened. Add the garlic and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer sauce
   Add the beans, tomatoes, half the salsa, half the dill and 1 tsp sugar to the pan and stir to combine. Season with salt and pepper and bring to a simmer. Make 2 indents in the mixture, then crack 2 eggs into the indents. Reduce the heat to low and cook, covered, for 8-10 mins until the eggs are cooked to your liking. Remove the pan from the heat.
4. Step 4 — Prep yoghurt
   Meanwhile, put the yoghurt and remaining salsa in a bowl, season well with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Scatter the remaining dill over the beans and eggs. Top with the yoghurt mixture and put the pan in the centre of the table for everyone to help themselves. Enjoy!
6. Step 6 — Kitchen 101
   Prior to chopping, give the pale part of the leek a good rinse under running water to remove any hidden dirt.

Allergens

Eier, Milch