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Turn your average weekend fry up into a delicious, healthy‪, supercharged‬ ‪breakfast‬. I promise you, bacon and eggs never tasted so good!

Become an irresistible Goddess in the kitchen and use up any leftover ‪ratatouille‬ in the fridge or make fresh in the morning, and simply ‪poach‬ your eggs in them.
I add kidney beans to my ratatouille for extra nutritional punch and fresh tomatoes, vegetables and herbs. Serve with bacon and avocado for a ‪heavenly‬ mix on the side.

Why are ‪kidney beans‬ so great?
 Firstly they are wonderful for ‪digestion‬ and promote regularity. They are also high in blood-building iron, help maintain ‪healthy bones‬ and ‪teeth‬ and have ‪‎vitamin K‬ – which protects the ‪nervous system‬ from free-radical damage. Some studies suggest they have an ‪anti-cancer‬ affect too!
Sometimes Ill even make the ratatouille the night before in excitement for the morning ahead, its that good, and yes I can be quite sad sometimes!

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4


1 420 g can of kidney beans drained and rinsed
1 onion finely chopped
2 cloves garlic minced
4 ripe tomatoes chopped
1 red capsicum chopped
½ eggplant chopped
1 zucchini chopped
1 teaspoon mixed dried herbs
1 teaspoon cumin
Seasoning to taste
olive oil
4 eggs
Fresh herbs to sprinkle on top parsley or basil


1. Heat oil in a large deep frying pan.

2. Add the onions, pepper and garlic and cook for 3 minutes or until soft.

3. Add the tomatoes, eggplant and zucchini and cook for a further 5 – 10 minutes.

4. Stir through the mixed herbs, cumin and seasoning and allow to simmer for another 5 minutes.

5. Add the kidney beans and stir well.

6. Create four indentations in the mixture and crack an egg in each.

7. Cover the pan with a lid and cook for another 7 – 10 minutes to cook the eggs to your liking.

About The Author

Sharon Selby

Sharon Selby’s popular blog ‘Deliciously Allergy Free’ proves that life after ‘dairy and gluten’ is not only possible, but is seriously easy and delicious. Specialising in allergy-friendly living, she runs classes and online courses teaching families how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from being able to reverse her son’s multiple food allergies, intolerances and eczema by the time he was 18 months old. Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.