1 T canola oil
1 onion, cut into thin rings
1 green pepper
2 cloves garlic, minced
2 tsp smoked paprika
pinch chili flakes
2 T tomato paste
400 g diced tomatoes, canned
250 ml vegetable stock
400 g can red kidney beans, drained
400 g baked beans
sea salt and freshly ground pepper
4 eggs
Garnish
Fresh, chopped flat-leaf parsley, to garnish
To serve –
Baguette, sliced