Baked Eggs With Basil, Red Kidney Beans, Pesto And Chilli

• 1 brown onion, chopped
• 3 garlic cloves, minced
• 4 tablespoons black olives, chopped
• 3 tablespoons sun-dried tomatoes, chopped
• 2 (8 ounce) cans red kidney beans
• 1 (8 ounce) can cannellini beans
• 2 (8 ounce) cans chopped tomatoes
• 2 cups good quality pasta sauce
• 1 cup pesto sauce
• 1 teaspoon chili flakes
• 4 tablespoons fresh basil, chopped
• 1 cup cherry tomatoes, chopped
• 8 eggs

1. Fry onion 3-5 minutes till soft add garlic cook 2 minutes.
2. Add olives and sun dried tomatoes cook stirring 3-4 minutes.
3. Add tinned beans cook 5 minutes.
4. Add tinned tomatoes, pasta sauce, pesto, chilli flakes, fresh basil.
5. Pour into oven proof dish, push cherry tomatoes into sauce, bake 180c, 30 minutes.
6. Remove from oven make indentations in sauce crack eggs into them.
7. Return to oven till eggs cooked but yolks still runny 10-15 minutes.
8. Serve with toasted Turkish bread or your favorite drizzled with olive oil and grated Italian cheese.
9. Can add extra chilli if feeling brave!

brown onion, garlic, black olives, tomatoes, red kidney, cannellini beans, tomatoes, pasta sauce, pesto sauce, chili flakes, fresh basil, cherry tomatoes, eggs

Taken from www.food.com/recipe/baked-eggs-with-basil-red-kidney-beans-pesto-and-chilli-467353 (may not work)