Ingredients

• 2 tbsp olive oil, plus extra to garnish
• 200g/7oz red onion, diced
• 2 tsp paprika, plus extra to garnish
• 1 tsp ground cumin
• 2 tsp dried mixed herbs
• 1 tbsp soy sauce
• 1 tbsp red or white wine vinegar
• 400g tin red kidney beans, drained and rinsed
• 400g tin chopped tomatoes
• 200g/7oz frozen spinach, thawed
• 1 tbsp runny honey (optional)
• 2 tbsp tomato purée
• 4–6 free-range eggs
• salt and freshly ground black pepper
• chopped fresh herbs, to garnish (optional)

Instructions

1. Heat the oil in a large saucepan or casserole over a low–medium heat and add the onion. Season with salt and pepper and fry the onions for around 5 minutes or until they begin to soften and colour.

2. Add the paprika, cumin, herbs, soy sauce and vinegar and cook for a further 2 minutes. Add the beans, tomatoes, spinach, honey, if using, and tomato purée and season with the pepper and some salt. Fill half of the empty tin of tomatoes with hot water and add to the pan. Stir and bring to a gentle simmer.

3. When the mixture has been simmering for around 5 minutes and begins to thicken, use the back of a spoon to make little wells in the tomato mixture. Crack the eggs into the wells so they sit neatly on top. Cover with a lid for 5 minutes for soft-centred eggs or until the eggs are cooked to your liking. Garnish with some paprika, fresh herbs, if using, and a little olive oil and serve.