Vaguely Moroccan breakfast eggs

Full disclosure - I'm only calling this Moroccan because I threw in a vast amount of ras al hanout spice mix and make no other claims of its authenticity!!  It made a great rainy day breakfast for Mr B and I today though.

Moroccan Breakfast Eggs (serves 2-3)

Olive oil spray

1 red onion, finely diced

1 red capsicum, diced

1/2 zucchini, grated (I'd have used a whole on if I'd had it in the fridge!)

1 tablespoon Moroccan ras al hanout spice mix, or more to taste (I used Mrs Rogers)

4 household tablespoons full red kidney beans (chickpeas would work well too.  Again, I was just using things up from the fridge).

1 400g can diced tomatoes

Large handful roughly chopped spinach, silverbeet or kale.. I used silverbeet straight from our garden today

1 or 2 cage free eggs per person

Salt and pepper

Spray a large fry pan with olive oil spray and sauté onion, capsicum and zucchini over a medium heat for a few minutes.  Add spice mix and continue to sauté until nice and fragrant.  Throw in  kidney beans followed by tomato.

Once the tomatoes are bubbling away, add greens and allow to wilt.  Then turn the heat slightly lower and make a little hollow for each or your eggs and crack the eggs into it.  Put a lid over the pan if you have one that fits and cook until egg whites have just set, about 7 minutes depending on the heat of your pan.

Season with salt and pepper and serve with hot toasted pita breads or some yummy grainy toast.

Bacon, tomato and lentil soup

Taste tested by my boys, this is a really easy soup to warm you up on a rainy day.

splash vegetable or olive oil
2 - 4 slices bacon, chopped
1 onion, chopped
2 carrots, grated
1 tin chopped tomatoes
1 L salt reduced chicken stock
1 cup red lentils
Salt and pepper to taste
Greek yoghurt
Fresh parsley or coriander

Saute the bacon and onions in a large pot over a medium heat until the bacon is just cooked and onions clear.  Add grated carrot and cook until it softens, about 2 minutes.  Add tomatoes and stock, increase heat and bring to a simmer.  Reduce heat, add the lentils and allow to simmer for 20 minutes or so until the lentils are cooked and the soup has thickened.  Remove from heat and cool slightly before blending with a stick blender.  Return to the stove, season with salt and pepper and reheat when you're ready to serve with dollop of greek yoghurt and some fresh parsley or coriander.