1/2 teaspoon each smoked paprika, dried thyme and dried oregano
Good pinch chilli flakes
1 400g tin chopped tomatoes
1 400g tin butter beans
300ml vegetable stock
In a wide-bottomed lidded pan, heat the oil then add the onion and red pepper. Cook for 5 minutes then add the garlic and cook for another 30 seconds.
Stir in the chilli, oregano, thyme and paprika then add the tomatoes, beans and stock. Season to taste.
Cook gently for 30 minutes, stirring occasionally so the flavours meld.
Make a well in the mixture using the back of a spoon and crack your egg into it. Repeat for as many eggs as you want. The recipe is for 4 people so I put 4 eggs in it.
Pop the lid on to help the eggs cook quicker, and cook for 5 minutes then check the eggs are done You can extend the cooking time if you like a firmer yolk.
When the eggs are cooked how you like, serve and enjoy with some crusty bread. We have a bakery nearby who made the garlic focaccia but any crusty bread will do.
I sometimes make the sauce the day before, somehow it tastes better the following day! It’s a big hit in our house and I make this almost every week.
1 Comment
A good glug of olive oil
Finely chopped medium onion
Finely chopped red pepper
4 minced garlic cloves
1/2 teaspoon each smoked paprika, dried thyme and dried oregano
Good pinch chilli flakes
1 400g tin chopped tomatoes
1 400g tin butter beans
300ml vegetable stock
In a wide-bottomed lidded pan, heat the oil then add the onion and red pepper. Cook for 5 minutes then add the garlic and cook for another 30 seconds.
Stir in the chilli, oregano, thyme and paprika then add the tomatoes, beans and stock. Season to taste.
Cook gently for 30 minutes, stirring occasionally so the flavours meld.
Make a well in the mixture using the back of a spoon and crack your egg into it. Repeat for as many eggs as you want. The recipe is for 4 people so I put 4 eggs in it.
Pop the lid on to help the eggs cook quicker, and cook for 5 minutes then check the eggs are done You can extend the cooking time if you like a firmer yolk.
When the eggs are cooked how you like, serve and enjoy with some crusty bread. We have a bakery nearby who made the garlic focaccia but any crusty bread will do.
I sometimes make the sauce the day before, somehow it tastes better the following day! It’s a big hit in our house and I make this almost every week.