Plant-based Cooked Breakfast Recipe

Ingredients

• 3 tbsp olive oil, plus extra for drizzling
• 1 small red onion, finely chopped
• 1 garlic clove, sliced
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper, plus a pinch for the tomatoes
• 400g (14oz) can haricot beans, rinsed and drained
• 250g (9oz) tomato passata
• Freshly ground black pepper
• 150g (5½oz) chestnut mushrooms
• 1 baby aubergine (100g/3½oz), cut into small cubes
• 1 tsp dried mixed herbs
• 3 ripe medium tomatoes, halved
• 1 large sweet potato (about 200g/7oz), scrubbed not peeled
• 1 tbsp cider vinegar
• 2 eggs
• 15g (½oz) sunflower seeds
• Parsley, to serve