Preheat oven to 220°C.
Place the onions, beans, tomatoes, zucchini, spice mix and one quarter cup of water into a heavy-based casserole dish. Season with pepper and stir well to combine.
Transfer the dish to the oven and bake for 15 minutes or until the zucchini is tender.
Carefully remove the dish from the oven and using the back of a spoon, make two indents in the mixture and crack an egg into each. Drizzle the tops of the eggs with the oil. Return the dish to the oven and bake for 6 to 8 minutes more or until egg whites have set firm and the yolks are still runny.
Transfer the eggs and bean mixture to serving plates and serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||13.1 g|
|- Saturated fat||4.8 g|
|Total carbohydrates||25.7 g|
|- Total sugars||10 g|