Prep Time


Cook Time





  • 1 large onion, finely sliced
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • 1 heaped tsp smoked paprika
  • 1 can whole peeled tomatoes
  • 1 Tbsp tomato paste
  • 1 can cannelleni beans, rinsed and drained
  • 2 chorizo sticks, finely sliced
  • 1 cup shredded smoked fish
  • Large handful cherry tomatoes
  • 2-4 free range eggs     
  • 1/2 round of Kāpiti Ramara cheese
  • Fresh watercress or rocket
  • Handful finely sliced flat leaf parsley 
  • Lemon juice 
  • Olive oil 
  • Sea salt and pepper 
  • Crusty breads


  • Pre-heat oven to 180°C
  • In an ovenproof skillet, gently fry the onion and garlic in olive oil until fragrant and transparent, add paprika and fry for a further minute.
  • Add whole peeled tomatoes, tomato paste and beans and simmer for five minutes.
  • Add chorizo, smoked fish and cherry tomatoes to the top of the beans, and gently fold through the mixture.
  • Press down a small well for each egg and gently crack the eggs into the hole.
  • Place into a hot oven and cook for 10 minutes.
  • The egg whites will continue to cook when removed from the oven.
  • Remove from the oven, add wedges of Kāpiti Ramara cheese, top with greens, lemon juice, seasoning and a drizzle of quality olive oil.    
  • Serve with hot crusty bread.

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