Mild tomato & bean eggs

Got interrupted? Tick off each step as you finish, so you can find your place again here.

1. 1Step 1: Wash, deseed and finely chop the peppers. Peel and finely dice the onion. Rinse the beans in a sieve and drain. Set out a large frying pan with a matching lid; use more than one pan for larger quantities.
2. 2Step 2: Warm the oil in the pan over a medium heat. Cook the onion and peppers gently for about 5 minutes. Add the tomatoes, beans and paprika. Cover and simmer gently for about 10 minutes, until the peppers are soft. Add a splash of water if needed. For younger children, squash the beans with a fork.
3. 3Step 3: Make one well in the sauce for each egg. An adult cracks the eggs one at a time and adds them to the wells. Cover and cook over a low heat for about 8–12 minutes, until both whites and yolks are fully firm. Cook for longer if needed.
4. 4Step 4: Wash and finely chop the parsley; add it if you like. Divide between plates, cut the eggs into suitable pieces and cool to a comfortable eating temperature. Keep the hot pan out of reach of little hands.