30 ml (2 T) olive oil
2 cloves garlic, crushed
1 onion, chopped
1 x green pepper, seeded and chopped
1 x 410 g Rhodes Tomatoes, Chopped & Peeled
10 ml (2 t) smoked paprika
5 ml (1 t) ground cumin
salt and freshly cracked pepper
1 x 410 g can Rhodes Butter Beans
4 large eggs
65 ml (¼ C) fresh parsley, chopped
to serve: fresh crusty bread
MethodHeat the oil in a heavy bottomed saucepan. Cook the garlic and onion until softened. Add the green pepper and fry for a few minutes more. Add the Rhodes Tomatoes. Add the paprika and cumin and season to taste. Simmer the sauce over a low heat until thickened. Add the Rhodes Butter Beans and simmer to heat through. Make four wells in the tomato sauce and crack four eggs into the wells. Cover with a lid and continue to simmer until the eggs are cooked to your liking. Top with parsley and serve immediately with the fresh bread.
Add a dash of chopped chilli during cooking to spice this dish up.