Chilli Bean Shakshouka

INGREDIENTS
2 tablespoons olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon cumin, ground
1 teaspoon crushed chilli
1 red capsicum cut in strips
1 yellow capsicum cut in strips
1 tin 400g Delmaine Crushed Tomatoes with Garlic
1 tin 400g Delmaine Chilli Beans or Black Beans in Chilli Sauce
4 eggs
100g Delmaine Feta, crumbled
¼ of a cup chopped coriander
Flatbread bread to serve
DIRECTIONS
Heat the oil in a medium frying pan (it needs to hold 4 cracked eggs) over a medium heat, add the onion, garlic, cumin, chilli and capsicums and cook for 5 minutes until the onion are soft. Stir in the tomatoes and cook for 10 minutes then stir in the beans and heat through. Using the back of a spoon, make 4 large egg sized indentations in the mixture. Crack the eggs into these and sprinkle over the feta. Cover and cook for 5 minutes until the eggs are done. Serve scattered with coriander and crusty bread.