A vibrant one-pan dish. White beans replace the eggs and soak up all the spiced tomato sauce beautifully. Serves 3–4

Ingredients

• 2 x 400g cans white beans (butter beans or cannellini), drained
• 2 tbsp olive oil
• 1 large onion, finely sliced
• 2 red peppers, deseeded and sliced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chilli flakes (or to taste)
• 1 tsp coriander
• 2 x 400g cans chopped tomatoes
• 1 tbsp tomato puree
• Salt and black pepper
• Fresh parsley or coriander to serve
• Crusty bread or flatbread to serve

Method

• Heat the oil in a large, deep frying pan or skillet over medium heat.
• Add the onion and peppers and cook for 8–10 minutes until softened.
• Add the garlic, cumin, paprika, chilli and coriander. Cook for 1–2 minutes until fragrant.
• Stir in the tomato puree, then add the chopped tomatoes. Season with salt and pepper.
• Simmer for 10 minutes until the sauce thickens slightly.
• Add the drained white beans, nestling them into the sauce. Simmer for a further 5–8 minutes.
• Taste and adjust seasoning. Scatter over fresh parsley or coriander.
• Serve straight from the pan with plenty of crusty bread.