braised cowpeas and poached egg on toast

Serves: 5

Ingredients:
1 tablespoon olive oil
1 onion (finely chopped)
¼ celery stick (finely chopped)
1 small red chili (seeds removed) finely chopped
1 sprig of thyme
1 clove garlic (finely chopped)
1 tablespoon smoked paprika
1 bay leaf
1 tin (400g) cowpeas (drained and rinsed)
½ cup water
½ tablespoon vegetable stock granules
350g jar of tomato pasta sauce
salt and pepper to taste
¼ cup baby spinach
5 eggs (poached)
5 sliced whole wheat bread (toasted)

Method:
combine olive oil, onion, celery and chili in a large pot and sauté for 3-4 minutes over medium heat.
add the garlic, thyme, paprika and bay leaves and mix well.
increase the heat and add the cowpeas, water and stock granules. bring to a boil and then reduce heat to low for 15 minutes.
after 15 minutes, the cowpeas should be tender, add the tomato sauce and season well. simmer for 15 minutes further.
remove bay leaf and thyme sprig and add the spinach allowing it to wilt slightly.
serve over wholewheat toast with a poached egg.