Recipes Other
Spicy Eggs & Beans on Toast

Who doesn’t love a lazy weekend brunch? With this recipe there is only one pot to wash up, making sure that easy Sundays are exactly that.


  • 15 ml (1 T) olive oil
  • 1 chopped onion
  • 1 chopped green pepper
  • 10 ml (2 t) chopped garlic
  • 1 x 400 g can Rhodes Quality Mexican Style Tomato or Rhodes Quality Tomato Braai Relish
  • 1 x 400 g can Rhodes Quality Baked Beans with Green Peppers in a Braai Sauce
  • salt, pepper and sugar to taste
  • 65 ml (4 T) coriander leaves, coarsely chopped
  • 6 eggs
  • 6 – 8 thin slices of mozzarella cheese
  • a handful of whole coriander leaves


  1. Heat the oil in a frying pan and add the onion and green pepper and fry until softened.
  2. Add the garlic and fry until aromatic, about a minute.
  3. Add the Rhodes Quality Mexican Style Tomato or Braai Relish and bring to a boil
  4. Simmer for 10 minutes or until thickened to your taste, stirring now and again.
  5. Add the Rhodes Quality Baked Beans and season to taste with the salt, pepper and sugar.
  6. Now turn the heat to low and stir in the coriander leaves.
  7. Make 6 wells in the mixture and break an egg into each depression.
  8. Season each egg to taste and cover with slices of cheese.
  9. Cover the pan and allow the eggs to poach in the sauce until done to your liking and the cheese has melted.
  10. Remove from heat, scatter with whole coriander leaves and serve with crusty bread.

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