Southwest Breakfast Skillet - cooking recipe

Ingredients

2 tbsp sunflower oil
1 bunch green onions, chopped
1 3/4 lbs tomatoes, coarsely chopped
2-3 tbsp Tabasco
1 15.5 oz can kidney beans, drained and rinsed
2 bunches parsley, chopped
8 None eggs

Preparation

Heat the oil in a 11 inch skillet and saute the green onions for 10 mins. After 3 mins, stir in the tomatoes. Season to taste, add the tabasco and stir well. Add the beans and parsley and bring the mixture to the boil.
Crack the eggs into the boiling bean and tomato mixture. Cover the pan and cook over a mild heat for about 7 mins. Serve sprinkled with parsley and creme fraiche or sour cream on the side.