Finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and drain the butter beans into a colander and rinse under water

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprikas and cumin, quickly mix together, then add the canned diced tomatoes, drained butter beans and season with sea salt & black pepper, gently mix together, then simmer on a medium heat

While the beans are simmering, heat a separate fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

Once the oils is hot but not smoking, crack in the eggs (I like to fry two at a time), cook the eggs to your liking, once they are all fried, season with sea salt & black pepper

After simmering the beans for 10 to 12 minutes, remove from the heat

Transfer the beans into serving dishes, top each one off with an egg and chopped fresh parsley, enjoy!