Wash and soak the white beans in a pot of water overnight or for 4-5 hours. Drain this water, cover with fresh water and pressure cook for one whistle. Keep on sim for 7-8 minutes. Switch off the flame, allow to cool, then open, drain and keep aside. If using canned beans, then rinse off once with water, drain and keep aside.

Finely chop the garlic. Deseed and chop the red bell pepper into small squares (1 cm). Peel, halve and slice the onion.

In a skillet, heat the oil. Saute the garlic for a few seconds. Add the onion and bell pepper. Saute on medium flame for 4-5 minutes until the onions are softened.

Add the finely chopped chard (greens). Stir until wilted. Swiss chard will take slightly more time than spinach as the leaves are thicker.

Add 1/2 tsp salt, dried herbs, pepper, chilli flakes. Stir well to combine.

Add tomato paste + 1/2 cup water to this and allow to come to a simmer, mashing some of the beans to a puree while the mix is simmering. (If you can't find tomato paste, substitute with 3 tablespoons of tomato puree.)

Crack the eggs into a small bowl. Lightly whisk. Season with pinch of salt and pepper.

Make a well in the veggie-bean mix and pour the eggs into the well. Scramble the eggs by moving them around in the well in the skillet, until they are well set. Remove from heat as soon as the eggs start to set or else they will turn rubbery.

Garnish the eggs with crushed dried herbs and ground pepper. Garnish the skillet with fresh herbs such as sweet basil.

Serve warm with a loaf of bread or with rotis or steamed rice.