Ranch-style eggs with bread

Cook Time 15 minutes
Course Breakfast
Servings 4


  • 2 tbsp Drizzle extra virgin olive oil
  • 1 brown onion finely sliced
  • 1 fresh red chilli
  • 1 clove garlic clove
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 400 g 400g tin of cherry tomatoes
  • 200 g roasted capsicum
  • 4 Egg
  • 1 pinch Salt and pepper to taste
  • 4 tbsp Fresh coriander
  • 400 g 400g tin of no-added-salt red kidney beans
  • 4 slices multigrain bread


  • Heat the oil in a large frying pan and add the onion, chilli, garlic, cumin and oregano.
  • Fry gently for about 5 minutes or until soft then add the tomatoes and capsicums and cook for a further 5 minutes. If the sauce looks dry, add a splash of water.
  • Season well and make 4 hollows in the mixture, break an egg into each and cover the pan. Cook for 5 minutes or until the eggs are just set.
  • Toast bread.
  • Serve immediately, garnished with chopped coriander.


Calories: 393kcalCarbohydrates: 30gProtein: 18gFat: 15gSodium: 642mgFiber: 12gCalcium: 141mg
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