1 cup Wattie’s Passata or Wattie's Crushed and Sieved Tomatoes
420g can Wattie's Salsa Chilli Beans Medium
Handful fresh parsley leaves, chopped
50g feta, crumbled (optional)
Heat oil in a lidded frying pan (24cm diameter). Add onion and capsicums and cook over a low heat until onions and capsicums are soft. Add sweet smoked paprika and cook for a further 1 minute. Pour over Wattie’s Passata and add Wattie’s Chilli Beans. Stir while bringing sauce up to the boil. Continue cooking for about 10 minutes, to allow the sauce to reduce by about 1/3.
Break the eggs over the beans and sauce. Cover. Reduce the heat and continue cooking for a further 10-15 minutes until the whites are firm. The yolks should still be runny. Scatter over chopped parsley and feta if wished before serving with crusty bread or toast on the side.
Replace yellow capsicums with green if wished or use mini sweet peppers.
Replace Wattie's Chilli Beans with Wattie’s Baked Beans if wished.