Ingredients
7 total- 2½ tbsp olive oil
- 2 mixed peppers, thinly sliced (we used red)
- 200g feta cheese, crumbled
- 4 large eggs
- 2 (400g) tins red kidney beans, drained and rinsed
- 1 pinch chilli flakes, plus extra (optional)
- 4 flatbreads
Method
4 stepsStep 1
Heat 1 tbsp oil in a large frying pan (with a lid); add the peppers and cook for 10 mins or until softened. Tip onto a plate and return the pan to the heat.
Step 2
Add ½ tbsp oil to the pan, then crumble in a quarter of the feta in a ring on one side of the pan and repeat with a quarter more on the other side. Cook for 30 secs until sizzling, then crack an egg over each ring. Cover with a lid and cook for 2-3 mins, until the whites are set and crispy but the yolk is runny. Repeat with the remaining feta and 2 eggs.
Step 3
Meanwhile, mash the beans with ½ tbsp oil, the chilli flakes, salt and pepper. Warm through in a pan or microwave.
Step 4
Serve the eggs with the mashed beans and peppers, plus some flatbread for mopping it all up with – or pile everything onto a flatbread, if you prefer. Sprinkle over a few more chilli flakes, if liked.