Recipes by Portia Mashaba

by Tia


  • 2 tablespoons oil
  • 1 onion, finely diced
  • ½ green pepper, finely diced
  • 2 tomatoes, finely chopped
  • 2 tablespoons tomato sauce
  • 1 teaspoon brown sugar
  • 215g baked beans
  • 1/3 cup of water
  • 2-3 eggs
  • Salt and ground black pepper
  • 1 teaspoon crushed chilli & garlic
  • 1 teaspoon chicken spice
  • Pinch of paprika
  • Cayenne pepper (optional)
  • Fresh herbs for garnish, avocado and toasted bread for serving


  1. Heat the oil over medium heat in a stainless-steel pan. Add onion, green pepper, salt, and ground black pepper and cook until the onion is soft and translucent about 6 to 8 minutes.
  2. Reduce heat to medium-low and add the crushed chilli garlic, paprika, chicken spice and cayenne pepper, if using. Stir and let it cook for half a minute then add tomatoes, water, tomato sauce and sugar. Let it simmer for 10 minutes until the sauce thickens a bit. Add baked beans and cook for a further 5 minutes.
  3. Make wells with a spoon in the sauce. Crack in the eggs. Cover and cook until the eggs are set, about 5 to 8 mins, depending on how runny you like your egg yolks.
  4. Season with salt and pepper to taste and sprinkle chopped leaves (parsley/any herbs of choice). Serve with avocado, tea or coffee and toasted bread for scooping. Enjoy!

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