BAKED EGGS WITH SPICY BEANS

Ingredients:

3 to 4 eggs (see above)
A can of  400g (14 oz) net weight Cannellini beans, rinsed with water & drained
A can of 400g (14 oz) chopped tomatoes
2 cloves of garlic
1/2 tsp chilli flakes (adjust to taste)
1 tbsp chopped fresh coriander (leaves & stalks), chopped (leave some for garnish)
1 tsp ground paprika
Salt, sugar and pepper to taste
Olive oil
Toasted bread soldiers for dipping
Method:
Heat the oil in a small pot. Add garlic and chilli flakes and saute until aromatic.
Add the beans followed by the chopped tomatoes and paprika. Let it simmer over low-medium heat until slightly thickens, covered.
Add chopped coriander and continue to simmer for a minute or so.
Check seasonings. Add salt, sugar and pepper to taste.
Divide the bean mixture into the ramekins/dish. Use the of a large spoon make a dip in the sauce, then crack an egg into each one.
Put the ramekins/dish under a griller for 5 to 6 minutes until the eggs are done to your liking.
Scatter with the corianders leaves, more black pepper (optional),  drizzles of olive oil and serve with bread soldiers.

http://www.fussfreecooking.com/meatless-recipes/baked-eggs-with-spicy-beans/