I make these eggs in the morning whenever we’ve had any late-night guests who decided to stay over. They make a really funky and filling brunch.


  • 1 tblsp olive oil
  • 1 red pepper (deseeded and finely chopped)
  • 1 red onion (peeled and sliced wafer-thin)
  • 1 garlic clove, peeled and finely chopped
  • 400 g tin of chopped tomatoes
  • 1 tsp honey
  • 400 g tin of black-eyed beans (drained and rinsed)
  • 4 large free-range eggs
  • 75 g feta cheese (crumbled)
  • small handful of fresh coriander
  • 1 lime (cut into wedges)
  • sea salt and ground black pepper
  • toasted sourdough bread, to serve


  • Put the olive oil in a large frying pan over a high heat and fry the red pepper and half the onion for 2 minutes. Mix through the garlic and cook for a further minute.
  • Add the tomatoes and honey, season with sea salt and ground black pepper and allow to simmer away gently for 8 minutes until the sauce has thickened slightly. Stir through the beans until combined.
  • Make four wells in the tomato sauce with the back of a spoon and crack in the eggs. Sprinkle with crumbled feta cheese and a grind of black pepper. Cover the pan with a lid and cook for 6–8 minutes or until the egg whites are no longer translucent.
  • When cooked, garnish with fresh coriander leaves, the remaining thinly sliced red onion and lime wedges. Serve straight away with some toasted sourdough bread.