Baked eggs and spicy red pepper beans with feta

Gorgeously sticky beans with soft, runny eggs and a crumbling of salty feta. Guaranteed to impress.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes

Serves: 2


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

2 eggs

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.