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Ingredients

1 teaspoon extra virgin olive oil
1 small red onion, finely chopped
1 garlic clove, crushed
1 long fresh red chilli, deseeded finely chopped
250ml (1 cup) canned chopped tomatoes and tomato paste
400g can cannellini beans, rinsed and drained
75g drained sliced baby peppers
125ml  (1/2 cup) water
2 eggs
2 slices wholegrain bread, toasted

Method

Step 1 Preheat oven to 180C/160C fan forced. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, beans, peppers and water. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickened slightly.
Step 2 Divide tomato mixture between two 375ml (1 1/2 cup) ovenproof dishes. Make an indent in each dish. Carefully crack an egg into each indent. Bake for 20 minutes or until cooked to your liking. Serve toasted bread.

Baked eggs with tomato and sweet peppers

How to make Baked eggs with tomato and sweet peppers

Ingredients

Method