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Ingredients
Spicy Capsicum and Tomato Bake with Egg
2 tablespoons olive oil
1 small red onion, cut into thin wedges
1 small red capsicum (pepper), seeded and thinly sliced
1 small yellow or orange capsicum (pepper), seeded and thinly sliced
1 garlic clove, crushed
1 scant teaspoon ground cumin
pinch of paprika
2 tomatoes, roughly chopped
2 teaspoons tomato paste (concentrated purée)
50 g (1¾ oz/⅓ cup) tinned cannellini beans, rinsed and drained
1½ tablespoons finely choppedflat-leaf (Italian) parsley
1 egg
toasted Turkish or pitta bread, to serve
Method
- Preheat the oven to 180°C (350°F/Gas 4).
- Heat the oil in a frying pan over low heat. Add the onion, capsicum and garlic, and cook, stirring, for 15 minutes or until very soft.
- Add the cumin and paprika, and cook, stirring, for 1 minute or until fragrant. Add the tomato, tomato paste and 2 tablespoons water. Cook, stirring, for 15 minutes or until the tomato is very soft and a sauce has formed. Stir in the cannellini beans. Season to taste with sea salt and freshly ground black pepper, then stir in the parsley.
- Spoon the mixture into a 500 ml (17 fl oz/2 cup) capacity ovenproof ramekin (dariole mould). Make a well in the centre and break in the egg. Bake uncovered for 15–20 minutes or until the egg is just set. Serve immediately with the toasted Turkish or pitta bread on the side.
If you like, stir 1–2 anchovies into the sauce as a flavour boost. You can use chopped basil or coriander instead of the parsley. Any left-over sauce can be reheated and eaten with cooked brown rice, quinoa or millet the next day. Or stirred through pasta and served with lots of parmesan.
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