Peel and slice the onions and place in a large pan on a medium heat, with half the olive oil and a pinch of salt and pepper.

Cook for 5 minutes, then add a splash of red wine vinegar, turn the heat up and let the vinegar bubble away.

Add the rice, beans (juice and all) and cajun seasoning to the pan, and crumble in the stock cube. Pour in 500ml of boiling water.

Pick and add the thyme leaves, then bring to the boil; reduce the heat, cover and gently simmer for 10 minutes with the lid on. Then add the peas in an even layer on top of the rice, replace the lid, and cook for a further 5 minutes, or until the rice is tender and the liquid has been absorbed

Meanwhile, heat the rest of the olive oil in a large, nonstick frying pan over a medium-high heat. Crack in the eggs and fry to your liking.

Divide the rice between plates, top with a fried egg and serve straight away.