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Baked eggs and spicy red pepper beans with feta
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Gorgeously sticky beans with soft, runny eggs and a crumbling of salty feta. Guaranteed to impress.
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.
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