2 x 400 g (2 x 14.1 oz) tins cannellini beans, drained and rinsed
1 x 400 g (14.1 oz) Peppadew® Tomato and Basil Pasta Sauce
15 ml (1 tbsp) chopped flat-leaf parsley
Combine beans and Peppadew® Tomato and Basil Pasta Sauce in a medium casserole dish. Place in a 180°C oven for 10-15 minutes, just until bubbling. If it looks a little dry, add a splash of water.
Make four indents in the beans with the back of a spoon and crack an egg into each. Return to the oven and bake the eggs until cooked to your liking, about 5 minutes for soft eggs.
Sprinkle with parsley and serve immediately with fresh country bread for scooping up the beans.
Add slices of fried chorizo, if you like.