Turkish Eggs | Vegetarian Breakfast Recipe | H&B

Ingredients

• 1 can H&B Chopped tomatoes
• 1 can Black Beans
• 1 medium brown onion, finely diced
• 2 tbsp H&B Tomato Puree
• 1 green bell pepper, deseeded and diced
• 1 yellow bell pepper, deseeded and diced
• 4 free range eggs
• 2 tsp cumin
• Salt and pepper to taste
• 25ml Extra Virgin Olive Oil
• 50g low fat feta cheese
• 10 sprigs fresh parsley
• 2 tsp chilli flakes
• 1 avocado, sliced for garnish
• Sourdough bread for serving