Red Pepper and White Bean Shakshuka

There's little better than farm eggs slowly cooked in a flavorful broth, except when you add a little bit of heat from well-raised chilies

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1/2 tsp chili powder, like Boonville piment d'ville
1 onion, sliced thinly
4 cloves garlic, minced
4 bell peppers, seeds removed and cut into strips
2 large tomatoes, cored and diced
1 can white beans, drained and rinsed
4 eggs


  1. In a large frying pan, heat a glug of olive oil over medium heat
  2. Add the chili powder and briefly fry in the warm oil until fragrant
  3. Add the onion and garlic with a big pinch of salt and sweat until soft
  4. Add the peppers and tomato and cook until soft and stewy adding a splash of water if it starts to get dry
  5. When the peppers are soft, add the white beans and warm through
  6. Gently slip the egg in the tomato pepper stew and let cook until the whites are firm, about 6 minutes
  7. Serve with several slices of toast and a green salad