Spicy Breakfast Beans with Feta

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

Peel and finely chop the garlic. Add it to the shallots along with the finely sliced chili pepper and sauté briefly. Make sure the garlic doesn't burn, otherwise it will become bitter.

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