Preheat oven to 200C/400F. Slice the peppers and the red onion. Place on a baking sheet and toss with a drizzle of oil and a pinch of salt. Place in the oven and cook for 20 minutes, tossing halfway through the cooking time, until soft and golden.
Heat 1 tablespoon rapeseed or olive oil in a frying pan set over medium-high heat. Add the drained cannellini beans and season well with salt and pepper. Cook for about 10 minutes, shaking the pan frequently, until the beans have turned crispy and golden. Season with 1/4 teaspoon smoked paprika at the end of the cooking time.
Arrange the salad greens and cherry tomatoes in two bowls. Serve up the peppers and onions and the crispy beans.
Fry the eggs to your liking - I like crispy bottomed eggs with a runny yolk. Top the bowls with the eggs and drizzle over the dressing. Serve.