Spicy tomato & bean baked eggs

 This is a popular dish based on eggs baked into a rich tomato sauce. Here I cooked fresh tomatoes down with red capsicum, red kidney beans and a whole heap of Mexican chilli powder, cracked an egg in the centre, topped with cheese and baked in the oven. It's a deliciously warming winter brunch or easy and light dinner.

I made the recipe serve 2 by using a small tin of red kidney beans but if you want to feed the family use a 400g can of red kidney beans and 2x400g cans of diced tomatoes instead of fresh (no-added salt versions of course!). Serve with a piece of toast and dip away…

Spicy tomato & bean baked eggs

*Mexican chilli powder is a spice mix of
paprika, chilli, cumin, oregano, pepper
& garlic. I used Masterfoods Mexican
Chilli Powder Medium.

1/4 large brown onion, diced
1/2 large red capsicum, roughly chopped
3 large tomatoes, roughly chopped
125g can no-added-salt red kidney beans, drained and rinsed
1 tsp minced garlic
Minced or fresh chilli, optional, amount to your liking (I used 1/2 tsp minced)
1/2 Tbsp Mexican chilli powder*
2 eggs
2 Tbsp grated parmesan
Parsley, chopped, to garnish
2 slices wholegrain bread

1. Saute onion in a small saucepan over low-medium heat until the onion is translucent. Add garlic, chilli and Mexican chilli powder.
2. Add capsicum and cook until just tender. Add tomatoes and red kidney beans and simmer for at least 15 minutes.
3. Divide mixture among 2 individual oven-proof dishes (such as 2-cup capacity ramekins). Make a well in the centres and crack an egg into each. Top with parmesan.
4. Bake at 200°C for around 10 minutes or until eggs are just set. 
5. Sprinkle with chopped parsley and serve with wholegrain toast.

Serves 2.