Serves 4 – 6
oil for frying
1 red pepper
1 onion, peeled and diced
3 -4 garlic cloves, diced
1 Tbsp smoked paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp chilli flakes
2 Tbsp dreid oregano
3 x 400g tins chopped tomatoes
2 x 400g tins beans of choice (kidney + sugar beans)
130g frozen corn
Salt and pepper to taste
8 – 10 eggs
Chopped fresh coriander, to serve
Pour a large glug of oil into a deep frying pan and bring to medium heat.
Fry red pepper and onion stirring often until soft +- 10 minutes.
Add garlic, paprika, ground spices and chilli flakes. Fry 1 minute further, while stirring.
Add dried oregano and chopped tomatoes and simmer for +- 20 minutes.
Add beans and corn kernels, simmer for a few minutes and add salt & pepper.
Make 4 – 6 hollows in the mixture with a dessert spoon and break the eggs into each hollow.
Cover the pan with a lid and allow the eggs to cook for +- 5 minutes for soft, 6 minutes for medium and 8 minutes for hard.
To serve, Sprinkle with fresh coriander.
Serve with toast on the side.