Baked eggs & beans alla puttanesca

Using a ready-made olive and caper tomato sauce makes light work of these tasty baked eggs – gorgeous for breakfast, lunch or dinner!

Ingreadient

• 340g jar Crosta & Mollica Puttanesca Pasta Sauce
• 400g can Essential Cannellini Beans In Water, drained
• 4 Essential Free Range White Eggs
• 1 pinch chilli flakes
• 2 slice/s sourdough bread
• ¼ x 25g pack flat leaf parsley, leaves roughly chopped
• Extra virgin olive oil, to drizzle

Step by step

1. Tip the puttanesca sauce and beans into a deep-sided frying pan, which has a fitted lid. Bring to the boil, then reduce the heat and simmer for 5 minutes.
2. Using a wooden spoon, make 4 wells in the sauce and break an egg into each. Season the eggs, then scatter with the chilli flakes.
3. Turn the heat down as low as you can and cover the pan. Cook for 5-6 minutes, or until the whites are set, with soft yolks. Meanwhile, toast the sourdough.
4. Finish with a sprinkle of parsley and a drizzle of extra virgin olive oil, then serve with the toasted sourdough.