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Black beans, eggs and tomatoes

Name: Black beans, eggs and tomatoes
Yield: 2
Ingredients: 2 Tbsp Olive oil; 1 Small onion, diced; 2 Garlic cloves, thinly sliced; 1 Chilli, small, seeded and sliced; 1 can Diced tomato, 400g (Main); 1 tsp Paprika; ¾ cup Black beans, cooked, drained (Main); 50 g Feta, low salt (Main); 2 large Eggs; 1 small handful Chopped fresh coriander, to garnish

for 2 people

Jan Bilton

Food writer and cookbook author.

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Great for brunch or dinner. Serve with crusty bread.

2 Tbsp	Olive oil
1	Small onion, diced
2	Garlic cloves, thinly sliced
1	Chilli, small, seeded and sliced
1 can	Diced tomato, 400g (Main)
1 tsp	Paprika
¾ cup	Black beans, cooked, drained (Main)

50 g	Feta, low salt (Main)
2 large	Eggs
1 small handful	Chopped fresh coriander, to garnish

Preheat the oven to 220°C.
Meanwhile, heat the oil in a frying pan. Sauté the onion on medium-low heat, until softened. Add the garlic and chilli and sauté for 30 seconds. Add the tomatoes and paprika. Simmer for 5 minutes then add the black beans. Simmer for another 5 minutes.
Pour into two single-serve baking dishes. Crumble the feta on top. Make a well in the centre and add the eggs. Bake for 5 minutes, until the whites are just set and the yolks are still runny. Garnish.