Instructions

1. Finely chop the shallot, garlic and red pepper.
2. Heat some olive oil in a large frying pan and sauté the shallot for 5 minutes, then add the garlic an pepper. Saute for another 3 minutes or so, then add the cumin, oregano, cayenne and paprika.
3. Stir for a few seconds, then add the drained beans and the water. Season with salt and pepper.
4. Place the tomatoes with the the vine on top.
5. Cover with a lid and cook over low heat for about 10 minutes or until the tomatoes are tender (they should just about to burst and not become mushy).
6. Make three wells in the pan and add the eggs one-by one. Put the sardines around them.
7. Put a lid on a cook for 3-5 minutes, depending how well cooked you like your egg.
8. Serve immediately with chopped parsley leaves scattered on top.