Spanish Eggs

Prepare and cook beans according to packet directions.

Heat oil in a large frying pan over medium heat. Cook onion and capsicum, stirring for 5 minutes or until soft. Add garlic and cumin, cook, stirring until fragrant. Stir in tomatoes and cooked beans and simmer uncovered for 30 minutes or until the sauce thickens. Season to taste. Stir in coriander.

Pre-heat oven to 180oC. Place a 1-Litre (4 cup) ovenproof dish in the oven while pre-heating.

Pour hot tomato mixture into hot dish. Make four indents in the mixture. Break eggs into a cup one at a time and slide each egg into an indent. Sprinkle with chilli. Bake for 8 minutes or until the whites of eggs are set and egg yolks are just beginning to set.

Serve topped with feta and extra coriander.