When you’ve stumbled home exhausted at the end of a long work week and only have a few items in the larder, you’ll be surprised by what you can pull together with a couple of eggs, a bit of onion, a scattering of crumbled feta, fresh parsley and a can opener.
Deeply satisfying and filling, this hearty baked dish makes a wonderful vegetarian supper and takes very little time to make. Serve with some hot crusty baguette for dunking – perfect for sharing.
BAKED EGGS, WHITE BEAN, TOMATO & SWEET PEPPER HASH WITH FETA
(Enough for two)
A 14oz (400g) can of canellini beans, rinsed and drained
Half a red onion, sliced very finely
1 tablespoon of olive oil
1 tablespoon of butter
4oz (100g) of fire-roasted red peppers from a jar, sliced
1/2 teaspoon of smoked paprika
2 teaspoons of soft brown sugar
8oz (227g) of chopped Italian tomatoes with their juice
1.5 tablespoons of cider vinegar
2 large free range eggs
Sea salt and freshly ground black pepper
2oz (58g) of crumbled feta cheese
A handful of chopped parsley
Preheat the oven to 400F (200C). Heat the oil and butter over a medium heat and saute the onion until translucent. Add the sliced peppers, sugar, smoked paprika and a good grind of sea salt.
Cook, stirring for about 2 minutes then add the chopped tomatoes, cider vinegar and beans. Continue to cook, mashing the beans a bit until you have a thick mess – about 5 minutes.
Transfer the mixture to an oiled, shallow ovenproof gratin dish and with a spoon, make a couple of deep wells – crack an egg into each. Season the eggs with sea salt and freshly ground black pepper then bake in the preheated oven for 8-10 minutes or until the egg whites are set but the yolks are still runny.
Remove from the oven, sprinkle the feta cheese and parsley over the top and serve immediately with hot crusty bread for dunking.