Serves 2-3
30 mins

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 small red onion (peeled, diced)
• 1 garlic clove minced
• 1 small red capsicum, sliced
• 1 tin of canned tomatoes
• 1 tbsp tomato paste (optional)
• 1 x 400g tin Four Bean mix
• 4-6 fresh eggs
• 1 tsp EACH of paprika and cumin, chilli flakes (optional)
• ¼ cup crumbled feta cheese
• 2 tbsp fresh parsley or coriander
• 3-4 slices of wholegrain pita or sourdough to serve

Method:

1. Heat oil in a medium pan over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
2. Add capsicum, cook for 1 minute. Add canned tomato, cook for 2 minutes until broken down.
3. Add tomato paste (optional) paprika, cumin, chill flakes (optional), salt and pepper. Mix to combine well.
4. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations.
5. Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set.
6. Place lid over pan and simmer on low heat for 3 mintues until whites are just set but yolks are still runny (or to your taste).
7. Remove from stove and serve immediately, scattered with the coriander or parsley. Serve with wholegrain pita bread or sourdough.
8. Enjoy!