For future reference

Sunday night eggs Recipe | Good Food

My version goes over well with the family, and fortunately the kids of are of an age where mild to medium chilli heat is quite acceptable.

Take some eggs out of the fridge and let them come to room temperature. 

Chop red capsicum and 2 red onions.  Fry in a deep sided frying pan in olive oil til softened, adding some garlic to taste in the last few minutes and a bit of salt.

Put in bowl, and use same frying pan to fry one substantial sized chorizo cut into slices.  When cooked both sides, throw in one can of chopped tomatoes (and support Ardmona and use "Rich and Thick" Classic, which already has tomato paste added to chopped tomatoes - it is good).  Add a few  few chopped fresh tomatoes.  Don't worry about de-seeding.

Sprinkle in at least half a teaspoon of dried chilli flakes.

Add back in the cooked onion, capsicum and garlic, and a drained can of butter beans. Throw in a generous amount of fresh oregano or basil, or whatever green herb you like with tomato.

Stir and cover and cook over low heat for 5 to 10 minutes, til some of the fresh tomato starts to release its liquid.

Make four "wells" in the mix and crack in an egg in each well, cover again and take a guess as to how long before the eggs are cooked to your satisfaction.  That is the hard part.  I'm going to have to start timing it to make sure the yolk is not completely hard.

Put the frying pan on the table and serve everyone an egg and generous amount of the tomato/bean/chorizo/capsicum/onion mix.   Put out lots of crusty bread, and encourage diners to use it to the clean the plates well enough that they don't need rinsing before going in the dishwasher.