Ingredients
- 2 tbsp olive, vegetable, or coconut oil
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp chilli flakes or harissa paste
- 1 x 400g tin of chopped tomatoes
- 1 lemon
- 1 tbsp brown sugar
- Generous pinch of salt and pepper
- 1 x 400g tin of cannellini beans, drained
- 2 eggs
- 50g of feta cheese
- 1 spring onion, finely sliced
- Handful of fresh herbs like dill, parsley, and mint, roughly chopped
1. Heat the oil in a large saucepan or cast-iron pot over a low to medium heat.
2. Add the garlic powder, smoked paprika, chilli flakes or harissa paste and a splosh (about a tablespoon or two) of the chopped tomatoes. Stir until well combined and allow to sizzle for a couple of minutes.
3. Add the remaining chopped tomatoes. Fill the empty tin halfway with water and add to the pot.
4. Zest the lemon, setting the zest aside for serving. Now slice the lemon in half and squeeze the juice of both halves into the pot.
5. Add the sugar, salt and pepper into the pot. Stir well. Bring to a gentle simmer over a medium heat and allow to bubble away for about 20 minutes.
6. Drain the cannellini beans and add them to the pot.
7. Use a spoon to make a space in the tomato for the eggs. Gently break the eggs into the space. Place a lid on the pot and cook for about 10-12 minutes or until the eggs are cooked through but hopefully still with a runny yolk.
8. Serve with the feta crumbled on top, a sprinkle of spring onion and fresh herbs, and the lemon zest scattered on top.
