Eggs with spicy tomatoes & beans

This brunch dish features tinned haricot beans – a great storecupboard staple. Make sure you buy the ones in plain water with no added sugar or salt.

SERVES 2

2 tbsp olive oil

1⁄2 onion, diced 1 clove garlic, crushed 1 red pepper, deseeded and sliced 400g tin chopped tomatoes 200g tinned haricot beans, rinsed and drained (or flageolet beans) fresh red chilli, deseeded and chopped 1 tbsp tomato purée tsp hot paprika Pinch cayenne pepper 2 eggs 1 tbsp chopped flat-leaf parsley Salt and ground black pepper Heat the olive oil in a large frying pan over a medium heat. Add the onion and sauté until it begins to soften. Add the garlic and red pepper and cook for 5 minutes until softened. Stir in the tomatoes and beans and add the chopped chilli, tomato puree, paprika and cayenne pepper. Reduce the heat and simmer for 15 minutes, stirring regularly, until the mixture has reduced by half. Season with a little salt and plenty of black pepper, then crack the eggs into the mixture. Cook for 10 minutes, or until the egg whites are firm, the yolks are still runny and the sauce has reduced slightly. Garnish with the chopped parsley, serve immediately.