- 400g vine tomatoes
- 2 pointed red peppers
- 400g tin of mixed beans
- 2 garlic cloves
- 2 tsp Spanish seasoning
- A handful of sage, leaves only
- 2 eggs
- 120g feta
- 1½ tbsp olive oil
- Sea salt
- 100ml boiling water
- Freshly ground pepper
- Medium pan with lid
- Measuring jug
- Frying pan with lid
- Baking tray (optional)
- 1.
Roughly chop the tomatoes. Halve the peppers and scrape out the seeds and white pith. Roughly chop the peppers. Pop a medium pan on a medium-high heat and pour in ½ tbsp olive oil. Add the tomatoes and peppers to the pan with a pinch of salt and cook for 10 mins, stirring regularly, till the veg have softened.
- 2.
Meanwhile, drain and rinse the beans. Peel and grate or crush the garlic. Fill and boil your kettle.
- 3.
When the tomatoes and peppers have cooked for 10 mins, add the garlic and 2 tsp Spanish seasoning to the pan and stir for 1 min. Pour in 100ml hot water from the kettle. Add the mixed beans and stir. Pop a lid on the pan, turn the heat down to medium-low and simmer for 5 mins, stirring occasionally. If it looks like it's drying out, turn down the heat and add a splash more water.
- 4.
While the beans cook, warm a frying pan on a medium-high heat for 1 min. Pour in 1 tbsp olive oil then add the sage leaves. Crack in the eggs and season with salt and pepper. Cover the pan with a lid or baking tray. Fry for 2-3 mins till the egg whites are slightly crisp and the yolks are as set as you’d like.
- 5.
Divide the spicy beans between a couple of warm bowls. Top each with a crispy sage fried egg. Crumble over the feta and serve.