Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/2 red chilli, seeds removed and finely sliced
- 1 small red onion, finely sliced
- 2tablespoons parsley, chopped
- 4 bread jumbo rolls, tops removed and insides hollowed out
- 400grams can cannellini beans, drained
- 1teaspoons ground cumin
- 2tablespoons marinated goat’s cheese, crumbled
- 1tablespoons olive oil
- 4 eggs
- 2 clove garlic, minced
- 50grams tomato paste
Nutrition per serving
2080kJ / 498Cal
2080 Kilojoules or 498 Calories
24% of daily energy intake*
Protein
24.3grams
Fat
15.6grams
Carbs
60.5grams
Sugars
4.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200ºC.
Step 2 of 4
Heat olive oil in a medium saucepan on medium heat. Add the garlic, onion and chilli and sauté for two minutes. Add the tomato paste and cook, stirring, for two minutes. Add the cannellini beans and stir to combine. Season with cumin and salt and pepper.
Step 3 of 4
Divide bean mixture between bread rolls.
Step 4 of 4
Make an indent in the bean mixture and crack an egg into each roll. Place the filled rolls onto a baking tray and bake for 20 minutes or until egg is just set. Season with salt and pepper and serve with cheese and parsley.
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