Created by ImPat on October 1, 2018
Step 1: Preheat oven to 200C (180C fan-forced).
Step 2: Cut 1/2 the salami into 1cm pieces.
Step 3: Heat oil in a large frying pan over medium-high heat and add the onion and chopped salami and cook stirring occasionally, for 5 minutes or until onion softens and then add the garlic and paprika and cook for a further minute or until fragrant and then add the tomatoes and tomato paste and bring to the boil and reduce heat to medium and simmer for 5 minutes or until mixture thickens and then stir in beans.
Step 4: Spoon tomato mixture into a 5cm deep, 18cm x 28cm oval roasting pan and top with the peas, capsicum and sliced salami and make 4 indents in the mixture.
Step 5: Working one at a time, crack an egg into the a small bowl and pour into an indent and bake for 12 to 15 minutes or until the eggs are coked to your liking.
Step 6: Sprinkle with parsley and serve with crusty chargrilled bread.