Gorgeously sticky beans with soft, runny eggs and a crumbling of salty feta. Guaranteed to impress.
Baked eggs and spicy red pepper beans with feta
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
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
1½ tbsp cider vinegar
400g can mixed beans in water, drained and rinsed
40g feta cheese, crumbled
handful flat leaf parsley, roughly chopped
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.