This healthy egg breakfast will really set you up for the day: it provides three servings of vegetables per person, with the beans adding extra fibre and protein.
¼ onion, finely chopped
1 large red pepper, chopped
1 garlic clove, crushed
¼ tsp paprika
pinch chilli flakes (optional)
400g tin chopped tomatoes
160g/5¾oz broad beans (fresh or frozen)
2 free-range eggs
freshly ground black pepper
2 slices of sourdough or rye bread, to serve
