Brought to you by Rhodes.
|1 tbsp||olive oil|
|1||onion — chopped|
|2||garlic cloves — chopped|
|1 tsp||ground cumin|
|1/2 tsp||ground coriander|
|1 tsp||smoked paprika|
|1 tbsp||Rhodes Tomato Paste|
|200 g||Rhodes Chopped Tomatoes|
|400 g||Rhodes Chakalaka|
|410 g||Rhodes Baked Beans in Tomato Sauce|
|fresh coriander — chopped, to garnish|
Heat butter and olive oil in an oven-proof pan. Sauté the onion until translucent and lightly golden before adding the garlic. Add the cumin, ground coriander and smoked paprika, and fry until just fragrant.
Add the Rhodes Tomato Paste followed by the Rhodes Chopped Tomatoes, Rhodes Chakalaka and Rhodes Baked Beans in Tomato Sauce. Stir to mix in, then allow to mixture to cook down slightly – this may take 5–7 minutes.
With the back of a spoon, make four indents in the bean and chakalaka mixture and gently break the eggs directly into the mixture.
Cover with a lid or place in a preheated oven at 180˚C. Cook until the egg whites are no longer translucent.
Top with fresh coriander and serve with fresh crusty bread.