1 orange pepper, deseeded and cut into small pieces
400g can cannellini beans, drained and rinsed
400g can chopped tomatoes with herbs
1-2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
4 medium eggs
A handful of basil, to garnish
Boil the potatoes for 10 minutes, or until just tender. Drain well.
Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium-high heat. Add the onion, garlic and pepper and stir-fry for 5 minutes until softened.
Stir in the potatoes and beans, then add the tomatoes, passata and Worcestershire sauce to taste. Season and simmer for 10-12 minutes, or until thickened.
Stir through the spinach and allow to wilt. Make 4 shallow indents in the mixture and crack an egg into each one. Cover and cook gently for 5 minutes, or place under a medium-hot grill, until the eggs are set to your liking. Add a twist of black pepper and serve garnished with basil leaves.
Tip: Swap Worcestershire sauce for any Free alternative to make the recipe vegetarian friendly.