Ingredients
1 onion (chopped)
1/2 yellow or red pepper
1/2 red chilli (chopped)
1 tsp salt (or to taste)
1/2 tsp garlic paste
1 tbsp tomato paste
1 tsp cumin powder
1 tsp paprika powder
1/2 tsp chilli flakes
1 small pot of baked beans
1/4 cup tomato pure
Handful of chopped coriander
3 Eggs
Feta (optional)
Preheat the oven to 190°C.
Warm the oil in a large, oven-safe over medium heat.
Once shimmering, add the chopped onion, chopped bell pepper, chopped red chilli and salt.
Cook until the onions are tender and turning translucent, about 4-6 mins.
Add the garlic, tomato paste, cumin powder, paprika and red chilli flakes. Cook until nice and fragrant, 1-2 mins.
Add baked beans and tomato pure and coriander. Stir, and let the mixture come to a simmer. Reduce the heat, cover and cook for 5 minutes.
Turn off the heat.
Use the back of a spoon to make a well near the perimeter and crack the egg directly into it.
Repeat with the remaining eggs, depending on how many you can fit.
Carefully transfer the pan to the oven and bake for 6-8 mins,l (check after 6 mins if the eggs are cooked or they need more tome.
They’re done when the eggs still jiggle in the centers when you shake the pan.
Top with the crumbled feta, if using and sprinkle low with more coriander leaves, and more red pepper flakes, if desired.
Serve in bowls with crusty bread on the side.
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