Warming Mexican spices and sweet peppers give a delightful twist to this traditionally Middle Eastern dish. Speedy to cook using storecupboard staples this is a great go-to midweek family favourite.

Cooking spray
1 large onion, chopped
3 peppers (1 yellow, 1 red, 1 orange)
5g jalapeños (from a jar), chopped
1tbsp smoked paprika
1/2 tsp cayenne pepper
400g tin mixed bean salad
400g tin chopped tomatoes
1tbsp tomato purée
4 large eggs
1 green chilli, sliced
Coriander, to garnish

Method.

Spray a large lidded frying pan with cooking spray. Add the onion and cook on a medium heat for 5 mins, stirring continuously.

Add the peppers and jalapeños then fry for 10 mins until the peppers are soft. Add the paprika and cayenne pepper and cook for another minute.

Add the tomato purée and stir through then add the beans and tomatoes. Simmer for 10 minutes.

Use a spoon to make 4 ‘wells’ in the mixture, then crack 1 egg into each well.

Cover the pan with the lid. Cook on low for 5 mins, until the egg whites are set but the yolks are still runny.

Take off the heat; sprinkle with the green chilli and coriander.