Ingredients

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

Method

Heat 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.
Cooking Tip

Add a dash of chopped chilli during cooking to spice this dish up.

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