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Heat the rapeseed oil over a medium heat in a large lidded frying pan. Add the garlic and chilli and cook for 1–2 minutes. Add the harissa paste and cook for a further minute, or until fragrant.
Pour in the chopped tomatoes, add the sugar and season with salt and pepper. Simmer for 2–4 minutes, stirring frequently. Mix in the butter beans and continue cooking for another 2–4 minutes until warmed through.
Make 2 small wells in the top of beans and gently crack the eggs into them. Cover with a lid and cook for further 2–4 minutes, or until the whites of the eggs are set.
Gently spoon half of the bean mixture and a poached egg onto each slice of toast. Garnish with the fresh parsley leaves, and some more salt and pepper.