Spicy Tomato Baked Eggs With Beans | Donna Hay

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, sliced
• 1 small red onion, sliced
• ¼ cup (60ml) red wine vinegar
• 1 teaspoon dried chilli flakes
• 2 teaspoons ground coriander (cilantro)
• 2 teaspoons sweet paprika
• sea salt and cracked black pepper
• 2 x 400g cans cherry tomatoes
• 1 x 400g can borlotti beans, drained and rinsed
• 4 eggs
• ½ cup (40g) finely grated parmesan, plus extra, to serve