Baked Eggs and Spicy Red Pepper Beans with Feta

12/06/2020

Fancy a quick brunch with ingredients you most probably have in your cupboard? Give a go to this gorgeously sticky beans with soft runny eggs and a crumbling of salty feta. What's not to love!

Serves: 2

Prepare: 5 minutes

Cook: 25 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 small red onion, finely sliced
  • 100g roasted red peppers from a jar, sliced
  • ½ tsp sweet smoked paprika
  • 2 tsp dark brown soft sugar
  • 227g can chopped tomatoes
  • 1 ½ tbsp cider vinegar
  • 400g can mixed beans in water, drained and rinsed
  • 2 eggs
  • 40g feta cheese, crumbled
  • handful of chopped parsley, to serve

1. Preheat the oven to 200°C, gas mark 6. Heat the oil in an ovenproof frying pan set over a medium heat. Add the onion and cook for 7-8 minutes, until starting to soften. Add the roasted peppers, paprika, sugar and a good pinch of salt, then cook, stirring regularly, for a further 2 minutes. Stir in the tomatoes, vinegar and mixed beans, then simmer for 5 minutes, until thickened and sticky.

2. With a wooden spoon, make 2 wells in the beans and break an egg into each. Season and bake in the oven for 8-10 minutes, until the whites are set but the yolks are still runny. Scatter over the feta and parsley and serve, with toasted sourdough, if liked.

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