Jazz up breakfast time with these saucy cafe-style baked eggs, complete with smokey ham, hearty beans and a rich tomato and capsicum sauce.
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1.In a large frying pan, heat oil on medium. Saute onion 3-4 minutes until tender. Add capsicum and garlic. Cook 1 minute until fragrant.
2.Stir in tomatoes, worcestershire sauce, syrup, mustard and paprika. Simmer, stirring occasionally, 4-5 minutes until thickened. Stir beans and ham through. Season.
3.Using the back of a spoon, make four recesses in bean mixture. Gently crack eggs into each recess. Cook on low, covered, 4-5 minutes, until eggs are just set.
4.Serve with wilted spinach leaves and rye toast.