Step 1

Heat a non-stick frying pan, add the onion, red pepper, garlic, paprika and chilli flakes, if using, and cook for 5–7 minutes, or until the pepper has softened.

Step 2

Add the tomatoes and broad beans and simmer for 5 minutes. Season with black pepper to taste.

Step 3

Make two hollows in the mixture and crack in the eggs. Put a lid on the pan and cook for 3–4 minutes, or until the eggs are done to your liking.

Step 4

Serve with a slice of sourdough or rye bread.