Bean and Roast Pepper Tagine

Bean and Roast Pepper Tagine

Serves 1

Core recipe

Points plan 4½ pts

1 red pepper

1 tsp olive oil

1 small onion

200 g chopped tomatoes

Pinch of sugar

150 g butter beans, canned and drained

½ tsp paprika

1 tsp capers

1 egg

Pre-heat the oven to 200C/400F/Gas 6.

Cut the pepper into large pieces and place on a non-stick baking tray. Roast for 15-20 minutes or until the pieces are soft and starting to blacken at the edges. Slice the cooked peppers into strips. Lower the oven temperature to 180C/350F/Gas 4.

In the meantime, heat the oil in a non-stick frying pan and cook a small chopped onion until softened. Add the tomatoes and sugar and simmer for 20 minutes, uncovered. Add the butter beans, paprika, capers and stir in the beaten egg. Arrange the pepper strips in an oven-proof dish and pour over the tomato and egg mix. Bake for 40 minutes or until set.