- Start by making the tahini drizzle. Whisk together the tahini, yoghurt, harissa paste, lemon juice and grated garlic.
- Add the ice-cold water a tablespoon at a time, whisking continuously until smooth and drizzleable. Season with a pinch of salt and set aside.
- Heat the olive oil in a large frying pan or skillet over a medium heat.
- Add the onion and cook for 6–7 minutes until soft and translucent.
- Stir in the garlic and red pepper and cook for a further 3–4 minutes until softened.
- Add the harissa paste, cumin, smoked paprika and cayenne. Cook for 1 minute until fragrant.
- Pour in the chopped tomatoes and add the sugar. Season generously with salt and black pepper.
- Simmer for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add the Merchant Gourmet 5 Bean Medley and stir through. Taste and adjust the seasoning if needed.
- Using the back of a spoon, make four wells in the sauce. Crack an egg into each well.
- Cover with a lid and cook over a medium-low heat for 5–6 minutes, until the whites are set but the yolks remain runny. Remove the lid and drizzle over the tahini sauce.
- Scatter over the feta, parsley and mint. Serve immediately with warm flatbreads or crusty bread.
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