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Drizzle a little oil into a large, deep frying pan with a lid, and place on a medium heat. Add the onion and pepper and fry (without the lid) for 5 minutes, until the onion is softened.
Add the garlic, cumin, chilli powder, honey and paprika to the pan and fry for a further 1 minute.
Stir in both tins of beans and the passata, then season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the mixture thickens enough that you can make little indentations in it with the back of a spoon. Check the sauce is spicy enough for you and adjust the seasoning as required.
Use the back of the spoon to make a well in the mixture. Quickly and carefully break 1 egg into the well. Sprinkle with a little salt and pepper and repeat for the remaining eggs, making sure they’re well spaced out.
Turn the heat down to low, place the lid on the pan or cover with foil and leave for about 7 minutes or until the whites of the egg are cooked and the yolks have a light film over them. Serve immediately sprinkled with chopped coriander and with slices of good, buttered toast.