- 1 onion
- 1 red pepper
- 1 garlic clove
- A handful of coriander
- 1 tsp cinnamon
- 1 tsp ground cumin
- A pinch of cayenne
- A 400g tin of haricot beans
- 2 courgettes
- 2 eggs
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- Pan with a lid
- Measuring jug
- Spiraliser or vegetable peeler
- A couple of bowls
- Wide shallow pan
Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits. Finely chop it. Peel and grate or crush the garlic. Finely chop the coriander stalks. Put the leaves to one side.
Warm 1 tsp olive oil in a pan. Add the onion and pepper. Season. Cook over a low heat for 8 mins till the veg are soft and glossy. Stir now and then.
Stir in the garlic and coriander stalks. Cook and stir for 1 min till the pan starts to smell sweet.
Measure out 1 tsp of the cinnamon and cumin and stir that into the veg with a pinch of cayenne. Cook and stir for 1 min till the pan smells spicy.
Drain and rinse the beans. Add them to the pan with 300ml boiling water. Pop on the lid. Bring to the boil. Turn the heat down and simmer for 15 mins till the beans are tender and the sauce is thick.
Trim the courgettes. Use a vegetable peeler or spiraliser to peel ribbons off them. Add them to a bowl. Cover with boiling water. Leave for 2 mins to just soften them. Drain well.
Fill a wide, shallow pan with boiling water. Set it over a low heat. Crack an egg into a small bowl. Slide it into the pan. Repeat with the second egg. Poach over a very low heat for 2-3 mins or till the eggs are cooked to your liking.
Divide the courgette ribbons between two plates. Top with the beans and a poached egg to serve.