Eggs and beans in peppadew® tomato and basil pasta sauce

By Faeza
19 April 2016


2x400g tins cannellini beans, drained and rinsed

1x400g jar Peppadew® Tomato and Basil Pasta Sauce

4 eggs

1tbsp chopped flat-leaf parsley


Combine beans and Peppadew® Tomato and Basil Pasta Sauce

in a medium casserole dish. Place in a 180°C oven for 10-15

minutes, just until bubbling. If it looks a little dry, add a splash

of water.

Make four indents in the beans with the back of a spoon and

crack an egg into each. Return to the oven and bake the eggs

until cooked to your liking, about 5 minutes for soft eggs.

Sprinkle with parsley and serve immediately with fresh

country bread for scooping up the beans.