Harissa Beans on Sourdough Toast with Poached Egg and Feta

‘Harissa beans are our go-to breakfast accompaniment. The base is essentially harissa spices cooked with onion and garlic, slowly stewed down with canned beans and tomatoes. The mix of saucy, spicy beans with a soft poached egg, sharp feta, and crunchy sprouts is a lovely combination (and hearty, too). Enjoy on thickly sliced sourdough.’

Serves 4

For the harissa beans:

● 3 garlic cloves, crushed

● 1 small fresh red chilli, deseeded and finely chopped

● 3 tbsp olive oil

● 1 red onion, finely diced

● 1 tsp ground cumin

● 1 tbsp smoked paprika

● 2 x 400g cans cannellini beans, drained and rinsed

● 1 x 400g can tomatoes

● Salt and freshly ground black pepper

To serve:

● 1 tsp combined flaked sea salt and black pepper

● 4 eggs

● 4 thick slices of sourdough bread

● 75g feta cheese, crumbled

● A large handful of alfalfa sprouts or rocket leaves (about 100g)

● Olive oil, for drizzling

1 For the harissa beans, take a large pot and sweat down the garlic and chilli in the olive oil with a pinch of salt over a medium heat for 1 minute. Add your onion and continue to cook, stirring occasionally, for 10 minutes.

2 Next, stir in the cumin and paprika, then pour in the drained beans and the tomatoes, swilling some water in the tomato can (about a third of a canful) and adding that to the pot, too. Bring to the boil, then reduce the heat to a simmer, cover with a lid or plate, and cook for 20 minutes, stirring occasionally. Season to taste with salt and pepper and keep warm until ready to serve.

3 Put a separate pot of water on to boil for the eggs, adding a little salt and pepper to help keep them together while cooking. Crack one of the eggs into the gently simmering water, making sure it’s simmering again before adding the next. After 3–4 minutes, lift out each of your eggs with a large spoon. They’ll be done when the white is opaque and there’s a firm bounce on the yolk. Remove with a slotted spoon and put on a plate.

4 If you want your sourdough toasted, place in a large, dry, non-stick frying pan over a high heat for about 2 minutes or until browned on each side. Spoon the beans over the toast and place a poached egg on top of each portion.

5 Finish with crumbled feta, sprouts or rocket, and a drizzle of olive oil, and season to taste.