We have added butter beans to this popular Middle Eastern dish to create a hearty bean breakfast dish. Simple to prepare, add as little or as much spice as you like.

Ingredients

• 30 ml (2 T) olive oil
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1 x green pepper, seeded and chopped
• 1 x 400 g Rhodes Quality Tomatoes, Chopped & Peeled
• 10 ml (2 t) smoked paprika
• 5 ml (1 t) ground cumin
• salt and freshly cracked pepper
• 1 x 400 g can Rhodes Quality Butter Beans
• 4 large eggs
• 65 ml (¼ C) fresh parsley, chopped

to serve: fresh crusty bread,Heat the oil in a heavy bottomed saucepan.

Method

1. Cook the garlic and onion until softened.
2. Add the green pepper and fry for a few minutes more.
3. Add the Rhodes Quality Tomatoes.
4. Add the paprika and cumin and season to taste.
5. Simmer the sauce over a low heat until thickened.
6. Add the Rhodes Quality Butter Beans and simmer to heat through.
7. Make four wells in the tomato sauce and crack four eggs into the wells.
8. Cover with a lid and continue to simmer until the eggs are cooked to your liking.
9. Top with parsley and serve immediately with the fresh bread.