Sweat the aromatics: Heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until the pieces turn translucent and release a sweet, fragrant aroma. The edges should just begin to catch a pale gold colour.

Add the garlic and pepper: Toss in the minced garlic and diced red bell pepper. Cook for another 2–3 minutes. The garlic will become highly aromatic, and the pepper will soften, turning a deeper red and losing its raw crunch. You should hear a gentle sizzle as they hit the pan.

Bloom the spices: Sprinkle over the ground cumin, smoked paprika, and chilli flakes (if using). Stir continuously for about 30 seconds until the spices become fragrant and darken slightly. The smell will shift from raw vegetables to a warm, smoky, and slightly earthy scent. Be careful not to let them burn.

Build the sauce: Pour in both tins of chopped tomatoes. Stir well to combine everything, scraping the bottom of the pan to lift any browned bits. Bring the sauce to a gentle simmer — you’ll see small bubbles breaking the surface across the whole pan, not just at the edges. Season with a pinch of salt and a few grinds of black pepper.

Add the beans: Fold in the drained chickpeas and butter beans. Reduce the heat to low-medium and let the sauce simmer uncovered for 8–10 minutes. It should thicken noticeably; the colour will deepen to a rich rust red, and the liquid will reduce so the spoon leaves a trail when you drag it through. Stir occasionally to prevent sticking.

Create the egg wells: Using the back of a spoon, make six evenly spaced indentations in the thickened sauce. Carefully crack an egg into each well. The yolks should sit proud above the surface, with the whites settling into the sauce.

Cook the eggs: Cover the pan with a lid and cook on low heat for 6–8 minutes. Check the eggs after 6 minutes — the whites should be fully set and opaque, with no wobble, while the yolks remain soft and runny. If you prefer firmer yolks, cook for an additional 2 minutes. The sauce will bubble gently around the eggs, releasing a steamy, tomato-rich aroma.

Finish with feta and herbs: Remove the pan from the heat. Scatter the crumbled feta evenly over the top, then sprinkle with fresh parsley or coriander. Let it rest for 2–3 minutes before serving — this allows the residual heat to soften the feta slightly without melting it completely.