This is the Italian version of Shakshuka – a great brunch, lunch or supper dish. Feel free to vary the ingredients but this is a good base version – add as many eggs as you’d like.
1 tablespoon olive oil
1 red onion, chopped
1 red pepper, sliced
1 clove garlic, crushed
1 tin chopped tomatoes
1/2 tablespoon Worcester sauce
1 tablespoon tomato puree
½ teaspoon sugar
2 teaspoons pesto
1/2 teaspoon chilli flakes
400g tin borlotti beans
Salt and pepper
4 eggs
A few basil leaves
Heat the oil in a large, shallow frying pan. Fry the onion, pepper and garlic until soft – approx 5 – 10 minutes. Add in tomatoes, Worcester sauce, puree, sugar, pesto and chilli. Drain the beans and add to the mixture, staring well. Bring to the boil and reduce to a simmer. Simmer for 10 minutes until reduced and thickened, stirring occasionally. Season with salt and pepper.
Make 4 wells in the sauce and break an egg into each one. Simmer gently and serve when eggs are set – it helps to pop under a hot grill for a few minutes. Scatter over the basil leaves. To serve more people just add in a second tin of tomatoes and add more eggs.