Step 1

Heat a small pan with a tablespoon of olive oil at medium heat.  Add garlic and fry until fragrant, for about a minute. Add the paprika and the cumin. Stir well. Next, add the beans, the chickpeas and tomatoes. Cook for 10 minutes.

Step 2

Using the back of a soup ladle, press a hollow into the mix to place the eggs. Crack the eggs into a cup and then slide from the cup into the hollows created by the spoon.

Step 3

Cover the pan and cook gently until eggs are cooked.

Step 4

Serve with toast, salt and pepper, a squeeze of lime, and fresh coriander and chilli.