Method

In a non-stick saucepan, heat a teaspoon of the olive oil and fry the shallots for 5 minutes.
Then add the garlic, a pinch of salt and dried spices, stir for a minute and add the chopped tomatoes, tomato concentrate and butterbeans. Cook for 15 minutes, then turn down to a low heat and keep warm while you finish the other components.
Make the sweet potato hash by placing one egg in a bowl and whisking it for 30 seconds, season with salt and pepper, then add in the grated sweet potato and oats and mix until combined well.
Heat a teaspoon of the oil in a pan to a medium heat, divide the sweet potato mixture into 4 even balls and roll into patty shape. Fry for 3-4 minutes on each side, until cooked through. Keep in tin foil to keep warm.
To make the portobello mushrooms, add a little oil to a frying pan and place the mushrooms in at a medium heat. Brush with the pesto and cook for 5 minutes, turning them over half way through.
Finally, toast the sourdough until golden brown and  in a large frying pan, then fry the 4 remaining eggs in a little olive oil. Cook them sunny side up for 2-3 minutes until the white is cooked through but the yolk is still a little runny. Season the eggs with salt, plate everything together and enjoy!
Photography: Martin Poole & Emma Gutteridge.