INGREDIENTS

1 TBSP OLIVE OIL

1 RED ONION, PEELED AND FINELY SLICED

1 GARLIC CLOVE, PEELED AND CRUSHED

1 YELLOW PEPPER, DESEEDED AND SLICED

1 TBSP SWEET SMOKED PAPRIKA

1 TIN CHERRY TOMATOES

1 415G TIN HEINZ BAKED BEANZ

4 LARGE FREE-RANGED EGGS

1 TSP DRIED CHILLI FLAKES

SMALL HANDFUL OF CHOPPED PARSLEY

TOASTED FLAT BREAD TO SERVE

 

1. Pour the oil into a large frying pan and add the onion and garlic. Fry until they just begin to soften, then add the sliced pepper and paprika. Cook for a further 5 minutes.

2. Pour in the tinned tomatoes and the baked beans, give everything a good mix and leave to simmer over a medium heat for 10 minutes while stirring occasionally.

3. Make four small wells in the sauce using the back of a spoon. Break an egg into a cup and drop carefully into each well. Cook over a gentle heat for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over parsley and chilli flakes.

4. Serve with toasted flat bread.