Smoky bean shakshuka

This version of shakshuka has the welcome addition of beans, which makes it really substantial. Serve this classic brunch dish on toast and you’ve got an easy midweek dinner option. You’ll need a frying or sauté pan with a lid to ensure the eggs cook through. If you don’t have one, carefully cover the pan with foil. Serves 4

olive oil, for frying

1 onion, finely sliced

1 red pepper, deseeded and

finely sliced

1 garlic clove, finely chopped 1 tsp ground cumin

½–1 tsp hot or mild chilli powder (depending on how spicy you like it)

1 tsp runny honey

1 heaped tsp smoked paprika 400g can baked beans

400g can mixed beans, drained 300g passata

4 eggs small handful of coriander, finely

chopped, to serve

1 Drizzle a little oil into a large, deep frying pan with a lid, and place on a medium heat. Add the onion and pepper and fry (without the lid) for 5 mins, until the onion is softened.

2 Add the garlic, cumin, chilli powder, honey and paprika to the pan and fry for a further 1 min.

3 Stir in both tins of beans and the passata, then season with salt and pepper. Simmer for 10 mins, stirring occasionally, until the mixture thickens enough for you to make little indentations in it with the back of a spoon. Check the sauce is spicy enough and adjust the seasoning as required.

4 Use the back of the spoon to make a well in the mixture. Quickly and carefully break 1 egg into the well. Sprinkle with a little salt and pepper and repeat for the remaining eggs, making sure they’re well spaced.

5 Turn the heat down to low, place the lid on the pan or cover with foil and leave for about 7 mins or until the whites of the egg are cooked and the yolks have a light film over them. Serve immediately sprinkled with chopped coriander and with slices of buttered toast.

Adapted from Hob: a Simpler Way to Cook: 80 Deliciously Simple Recipes for Everyone by Amy Sheppard (£18.99, Bloomsbury Absolute). Photography ©Polly Webster. Recipes are supplied by the publisher and not retested by us.