Heat a frying pan over a medium heat and toast the cumin seeds until fragrant, then remove from the pan and grind in a pestle and mortar. Peel and finely slice the garlic, drain and slice the red peppers and drain the beans. Heat oil in a large frying pan over a medium heat and fry the garlic for 3 min until turning golden. Add the cumin and smoked paprika, frying for a couple of minutes. Next, add in the tinned tomatoes, sliced peppers and the cannellini beans – simmer for 15 mins, until reduced and thickened.

Roughly chop the parsley, saving a few leaves for garnish. Add to a blender with the tahini and the juice of a lemon. Process until nice and smooth then loosen with water.

Now we are ready for the eggs – make indentations in the tomato sauce and crack an egg into each one. Pop a lid on and simmer gently on low for 6 min, until the eggs are just set.

Pop the pan on the table and drizzle with the herby tahini sauce, and scatter over the remaining herbs. Serve with toasted crusty bread and get stuck in.