1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
2 tbsp finely chopped flat leaf parsley, to garnish
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.
Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.
Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.
Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.