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.