Cooking Instructions
1.
Heat the
olive oil (1 tbsp)
in a shallow, wide-lidded casserole dish. Add the
onion (1)
and
pepper (1)
along with a good pinch of salt and the
chilli flakes (2 g)
. Cook until softened before adding the
tomato sauce (1 jar)
. Allow to simmer for 5 minutes, then stir in the
spinach (1 handful)
,
beans (1 tin)
and
vinegar (1 splash)
.
2.
Make four little wells in the beans and crack the
eggs (4)
into each. Cover with a lid and cook for 6-8 minutes over a low heat, until the eggs are cooked to your liking.
3.
Crumble over the
feta (150 g)
and tear over the fresh
basil (1 handful)
, then serve with crusty
sourdough toast (to taste)
.