Chilli Baked Eggs with Cheddar

Preheat the oven to 180°C fan bake. Peel and finely slice the onion and finely chop the chillies.

Heat the oil in a large pan over a medium heat. Add the onion, chillies and frozen vegetables and cook for 20 minutes until golden and softened.

Drain the beans and add to the pan with the passata. Simmer for 10 minutes, stirring occasionally. Season to taste.

Transfer to a large deep oven tray (about 40 x 60cm) and shake to fill the corners. Make 10 wells and crack an egg into each.

Scatter over the cheddar and bake for 10 minutes, until the whites are set but the yolks are still runny. Serve straight away.