They say beans are one of the most versatile ingredients you can have in your cupboards. Why not put it to the test with this delicious and speedy family meal.
Fry the onion in the oil to soften, then add the garlic and jalapeños; fry for 2-3 minutes. Add the peppers and fry until soft. Add the tomatoes, cumin, paprika and chilli powder; season. Cook for 5 minutes.
Add the chickpeas, kidney and borlotti beans and 50ml (2fl oz) water; bring to the boil. Make 4 holes in the mix, crack an egg into each and reduce the heat. Cook for 5 minutes or until the eggs set.
Add the lemon juice, feta and parsley. Serve warm with toasted pitta bread.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.