Lyndi Cohen // Nutritionist

This cheesy bean and sourdough bake has been my go-to for an easy-to-prep dinner that makes for the perfect left-over breakfast the next day!

And I’ll be honest, I love breakfast-style meals at any time of the day ⁠

subheading: Ingredients⁠:

¼ cup extra virgin olive oil⁠

1 brown onion, finely chopped⁠

4 anchovy fillets⁠

3 cloves garlic, minced⁠

400g tin of whole peeled tomatoes⁠

¼ cup pizza sauce (or tomato paste)⁠

2 x 400g tin white/cannellini beans⁠

2 cups baby spinach leaves⁠

2 cups shredded pizza cheese⁠

4 slices of sourdough bread, toasted⁠

Instructions⁠

Directions at instagram.com

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