Ingredients

1 carrot, cut into small chunks

150g swede, peeled and cut into small chunks

1 garlic clove, crushed

1 tsp harissa spice mix

300g passata

400g can mixed beans in water, drained and rinsed

1 large egg*          

           Sprigs of fresh coriander, to serve    

Method

1.           Boil the carrot and swede in a large saucepan of boiling water for 5 minutes, or until tender. Drain, then return to the pan with the garlic, harissa and a splash of water. Place over a low heat and cook for 1 minute, or until fragrant.

2.           Add the passata, beans and 100ml water. Bring to the boil, then simmer for 10 minutes, stirring often.

Make a well in the mixture using a spoon. Break the egg into the well, cover and cook for 4-5 minutes, or until the egg is cooked to your liking. Season lightly and top with the coriander sprigs to serve.