Recipe: Baked eggs and chilli beans with creamed lemon feta

By Amanda Laird

Baked eggs and chilli beans with creamed lemon feta. Photo / Babiche Martens
Baked eggs and chilli beans with creamed lemon feta. Photo / Babiche Martens

Serves 4

1 x 420g tin red kidney beans
1 x 420g tin butter beans
1 x 400g tin tomatoes, chopped
1/2 Tbs Worcestershire sauce
1 Tbs olive oil
1 red onion, finely sliced
2 cloves garlic, finely sliced
2 tsp fresh chilli, chopped
2 tsp smoked paprika
2 bay leaves
3 tsp fresh thyme leaves
1 tsp ground coriander
1/2 cup vegetable stock
1/4 cup golden syrup
Salt and freshly ground black pepper
4 eggs
150g creamy feta
2 tsp finely grated lemon zest
Fresh coriander

1 Preheat oven to 160C. Rinse the beans and put into a bowl with the tomatoes and Worcestershire sauce.

2 Heat the olive oil and saute the onion with the garlic and chilli until soft. Add to the bowl with the paprika, bay, thyme and coriander. Stir in the golden syrup and season.

3 Mix together then transfer to an ovenproof pan. Pour over the stock then cover and bake for 2 hours. Turn the temperature up to 200C. Remove the cover and break in the eggs. Return to the oven until the eggs are set.

4 Mix the feta and lemon together, then spoon over the beans and scatter with coriander. Serve with toast.

- NZ Herald

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