Eggs With Spicy Tomatoes And Beans

This popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, mopped up with bread, is also served at other times of the day.

INGREDIENTS:

• 2 tbsp olive oil
• ½ onions, diced
• 1 garlic clove, crushed
• 1 red pepper, deseeded and sliced
• 400 g canned chopped tomatoes
• 200 g can of haricot beans, or flageolet beans, rinsed and drained
• ½ fresh red chilli, deseeded and finely chopped
• 1 tbsp tomato purée
• ½ tsp hot paprika
• pinch cayenne pepper
• 2 eggs
• 1 tbsp flat leaf parsley, chopped

METHOD: 

•  Heat the olive oil in a large frying pan over a medium heat. Add the onion and sauté for a few minutes until it begins to soften. Add the garlic and red pepper and cook for 5 minutes until softened.
• Stir in the tomatoes and beans and then add the chopped red chilli, tomato purée, paprika and cayenne pepper. Reduce the heat and simmer for a further 15 minutes, stirring regularly, until the mixture has reduced down by half. 
•  Season with a little salt and plenty of black pepper, then the crack the eggs directly into the tomato mixture. Cook for 10 minutes, or until the egg whites are firm, the yolks still runny and the sauce has reduced slightly. Garnish with the chopped parsley and serve immediately.