Eggs with Beans, Harissa and Greens

Posted on
September 6, 2020

Here is a healthy recipe for you to enjoy eating more plant foods, particularly beans- (legumes) and greens! We know that eating legumes is good for our gut and heart health so I put together a delicious easy recipe to get you on your way to eating more!

This dish is quick and easy. It can be whipped up for breakfast, lunch or dinner and is sure to be a winner with the family.


1/2 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 tablespoon Harissa paste
1 clove garlic finely chopped
1 x 400g can crushed tomatoes
1 x 400g 4 bean mix, rinsed and drained
3/4 cup vegetable stock
125g baby spinach leaves or silverbeet (chopped)

1/3 cup freshly grated Parmesan or tasty cheese
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil, finely chopped (optional)
Cracked black pepper

Heat oil in a large non stick fry pan and fry the onion until soft.
Add garlic, Harissa paste and cook for 1 minute
Add the tomatoes, 4 bean mix, stock and oregano and bring to the boil
Add in the leafy greens and simmer until greens are wilted, around 5 minutes
Make 4 indents, crack one egg in each and cover with a lid. Cook for 5 minutes until the eggs are cooked.
Take off the heat, sprinkle with the Parmesan,basil and cracked black pepper.
Serve with wholegrain sour dough and a handful of fresh rocket.