Peel and finely slice the onion. Pop a large frying pan on a medium heat and add 1 tbsp olive oil, the onion and a pinch of salt and pepper. Fry, stirring often, for 6-8 mins till the onion is glossy and lightly browned. If the onion colours too quickly, turn the heat down and add a few tbsp water.

While the onion fries, halve the peppers, scoop out the seeds and white pith, and finely slice them. Trim the courgette, halve it and slice it into half-moons. When the onion is glossy, add the veg with 2 tbsp cold water. Fry, stirring often, for 8 mins till the veg are glossy and tender.

While the veg fry, peel and grate or crush the garlic. Finely slice the chilli – for less heat, halve it first, and flick out the seeds and white pith. Add the garlic, chilli and 1 tbsp dal spice blend to the veg. Fry, stirring, for 2 mins.

Drain the borlotti beans and tip them into the pan. Fry for 8-10 mins, stirring often, to warm the beans through. Use your spoon to roughly crush the beans as you stir them.

When the beans are 3-4 mins away from being ready, set a separate frying pan on a medium heat. Add 1 tbsp olive oil and crack in the eggs. Pop a lid on the frying pan (or use a baking tray) and fry the eggs for 2-4 mins till the yolks are as set as you like.

Taste the beans and add a pinch more salt or pepper if you think they need it. Divide the bean hash between 2 warm plates and top with 2 fried eggs each. Tear over the coriander and serve.