Baked Mexican eggs

Serves two in substantial portions!

Ingredients

• 3 tsp (15 ml) olive oil
• 1 red capsicum (pepper), deseeded and finely chopped
• 1 red onion, peeled and sliced wafer-thin
• 1 garlic clove, peeled and finely chopped
• 400 g (14 oz) tin of chopped tomatoes
• 1 tsp honey
• 400 g (14 oz) tin of black-eyed beans, drained and rinsed
• 4 large free-range eggs
• 75 g (2½ oz) feta cheese, crumbled
• Small handful of fresh coriander
• 1 lime, cut into wedges
• Sea salt and ground black pepper
• Toasted sourdough bread, to serve

Instructions

1. Put the olive oil in a large frying pan over a high heat and fry the capsicum and half the onion for 2 minutes. Mix through the garlic and cook for a further minute.

2. Add the tomatoes and honey, season with sea salt and ground black pepper and allow to simmer away gently for 8 minutes until the sauce has thickened slightly. Stir through the beans until combined.

3. Make four wells in the tomato sauce with the back of a spoon and crack in the eggs. Sprinkle with crumbled feta cheese and a grind of black pepper. Cover the pan with a lid and cook for 6–8 minutes or until the egg whites are no longer translucent.

4. When cooked, garnish with fresh coriander leaves, the remaining thinly sliced red onion and lime wedges. Serve straight away with some toasted sourdough bread.

Serves two in substantial portions!