1 medium onion, finely chopped

2 heads of wet garlic, or 2 cloves of garlic, finely chopped

400g tinned tomatoes

1 tbsp red wine vinegar

1 tsp ground coriander

300g broad beans

300g peas

4 eggs

a ball of burrata, or broken feta if you prefer

2 tsp smoked harissa mixed with 1 tsp water

half a small bunch of parsley, roughly chopped

half a small bunch of coriander, roughly chopped

2 tbsp olive oil

salt and pepper

Warm the olive oil in a medium sized frying pan over moderate heat. Add the onion and cook, stirring occasionally, for 10 minutes or so until soft. Add the wet garlic and cook for another 2 minutes.

Stir in the tinned tomatoes and 200ml water and simmer for 15 minutes or so, stirring occasionally.

Add the broad beans to a pan of boiling water, simmer for 2 minutes³ then add the peas and simmer for another 2 minutes. Drain, and add the peas and beans to the tomato sauce. Season with salt and pepper.

The consistency of the sauce should be such that when creating a depression in which to crack each egg, it should only just hold enough of its shape rather than closing over; add a little water should you need to. Stir in the vinegar.

Crack an egg into a cup and having made a scoop in the sauce with a spoon, lower the into it. Repeat with each egg.

Cover with a lid and allow to cook for 5 minutes or so, until the eggs are as you’d like them - the white should be cooked, and the yolk after around 5 minutes.

Break the burrata into pieces and dot across the surface and drizzle with harissa. Sprinkle with salt, ground coriander, pepper, and the chopped herbs.

Serve with excellent bread or toast.