Fava Bean Shakshuka

Method

1. To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
2. Pour a drizzle of olive or rapeseed oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
3. Add the can of whole peeled tomatoes and ½ can of water
4. Then add the cooked fava beans (see note below), sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
5. Stir well then gently bubble for 2-3 minutes
6. Stir in the halved cherry tomatoes
7. Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
8. Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
9. Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
10. Serve immediately garnished with a few basil sprigs and crusty bread