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.