Finely dice the onion, chop the garlic and roughly chop the parsley. Tip the giant white beans into a sieve, rinse and drain well.
Gently heat the olive oil in a large frying pan. Fry the onion until translucent, then briefly toast the garlic and harissa with it until fragrant.
Stir in the chopped tomatoes and a splash of red wine vinegar. Let everything reduce briefly and season to taste with salt and pepper.
Add the giant white beans to the sauce and warm them through gently. Use a spoon to make small hollows in the bean and tomato mixture.
Crack the eggs into the hollows, cover the pan and let them set until the egg whites are firm and the egg yolks still slightly soft. In pregnancy, cook the eggs until the yolks are firm too. Finish by scattering over the parsley.
Serve hot, straight from the pan or on plates. Add a little more olive oil or extra parsley if you like.
Good to know
This is an easy-going dinner. Spicy and quick to make. Just right when you want something simple that still tastes like a proper meal.
Swaps
Giant white beans → chickpeas (also provide fibre and plant protein) | Eggs → plain tofu (a plant-based protein source; contains soya) | Parsley → coriander (also provides plant compounds) | Red wine vinegar → lemon juice (fresh acidity, a little vitamin C)
Allergens
Contains egg. Pulses and harissa can be quite strong for sensitive children or a sensitive stomach. In pregnancy, heat everything through well, cook the eggs until the yolks are firm too, and go easy on the heat.
