Ingredients

2 tsp olive oil
1 large onion, diced
3 garlic clove, crushed
1 tbsp harissa spice
1 tsp ground coriander
100ml vegetable stock, reduced salt
400g can four bean mix, drained
2 x 400g cans tomatoes
2 zucchinis, finely diced
200g bag baby spinach
4 tbsp coriander, chopped
4 large eggs

Method

1. In a large non-stick frying pan, heat oil and fry onion and garlic until golden, about 5 minutes. Add the harissa and ground coriander, and fry for 1 minute. Add the stock and beans. Stir and cover, simmering for 5 mins.
2. Mash about one-third of the beans to thicken the stock a little. Add tomatoes and zucchinis, and cook gently for 10 mins.
3. Fold in the spinach and coriander. Make 4 wells in the mixture and gently break in the eggs. Cover and cook for 2 mins, then take off the heat and allow to settle for 2 mins before serving.

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