This is a really hearty and substantial start to the day, and it's all done in one pan. 






Skill level

Average: 4.4 (5 votes)

Serves two in substantial portions!


  • 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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.