Two rashers thick-cut back bacon, roughly chopped.
125g chestnut mushrooms, halved or quartered
One red pepper, deseeded and chopped into 3cm pieces
One large garlic clove, thinly sliced
1 tsp smoked paprika, plus extra to serve
400g tin chopped tomatoes
400g tin haricot beans, drained
10g flat-leaf parsley, chopped
Heat the oil in a large, lidded frying pan over low heat. Add the onion and cook for 8 mins until softened, stirring occasionally.
Add the bacon, mushrooms, pepper, and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins.
Season to taste, then use a wooden spoon to make two wells in the mixture. Break an egg into each space, re-cover and cook over low heat for 3 mins or until the whites are set, but the yolk is still runny. Top with an extra sprinkling of smoked paprika and parsley to serve.