Spicy Breakfast Beans with Feta

Heat the ghee in a pan. Peel the shallots, dice them finely, and fry until golden brown.

Peel and finely chop the garlic. Add it to the shallots along with the finely sliced chili. Fry only briefly so that the garlic does not burn and become bitter.

Roughly chop the peeled tomatoes and add them to the pan. Simmer for about 2–3 minutes, stirring occasionally.