Step 1

Heat 1 tablespoon of oil in a medium oven-proof fry pan over medium heat. Squeeze sausage meat out of casings and cook until coloured and golden. Add in carrot, zucchini, onion and garlic, stirring for 3–4 minutes or until softened. Add spice mix to pan and cook for 1-2 minutes until fragrant.

Step 2

Add tomatoes, stirring well to combine and bring to a simmer. If needed, add a little water to loosen the sauce. Stir in beans.

Step 3

Using the back of a spoon, make 4 indentations in tomato mixture. Gently crack 1 egg into each indentation. Cook for 6–8 minutes or until egg whites have set but yolks are still soft.

Step 4

Serve the whole dish to the table, dressing with olive oil, sea salt, chilli, parsley and some crusty bread to soak up all the sauce.