Baked beans are a cupboard essential for me but after mastering this recipe, you’ll struggle to go back to the tinned goods. Paprika here is key as it provides a smoky punch of flavour and this recipe is a convertible: it can be made one way or converted into something else entirely. Perfect for if you’re trying to use up ingredients in inventive, tasty ways.

Ingredients

1 tin of haricot beans/white kidney beans
1 tin of butter beans
1 tin of chopped plum tomatoes
1 tbsp tomato puree
½ tbsp smoked paprika
1 tsp dried chilli flakes (optional)
1 tsp ground cumin
2 cloves of minced garlic
1 small onion
½ tsp cracked black pepper
½ tsp salt
1 tsp maple syrup
1 tsp dried parsley
If making the Shakshuka:
Generous handful of kale or a handful of frozen spinach
Feta or crème fraiche (I use the Oatly dairy-free alternative)
A squeeze of lemon
Cider vinegar
Fresh rocket

1.    Finely dice the onion and mince the garlic. Feel free to use more or less garlic, I can never get enough but feel free to adjust accordingly.

2.    Heat a large pot with oil. Put in the onions and garlic and allow for the onion to turn slightly translucent.

3.    Add in your tin of plum tomatoes along with the tomato puree, paprika, chilli flakes, cumin and dried parsley. Allow to simmer for 5 minutes and add salt and pepper to taste.

4.    Add in your beans along with the maple syrup, cover with a lid and continue to simmer on a low heat for 15-20 minutes. If the mix starts to get too thick, add in some water to loosen.

5.    You can either serve it as it is here with some toast and the rest of your breakfast or continue reading for a way to make it into a delicious shakshuka.

Shakshuka:

1.    If you’ve used a pot for the beans, transfer the mix to a large pan. Make sure that the pan is either suitable for oven use or has a lid as we’ll need to cook the eggs.

2.    On a low heat, carry on cooking the bean mix.

3.    Roughly chop some kale or any spring greens you may have. Frozen spinach also works well for this recipe but will require some extra cooking time in the sauce.

4.    Once you have a nice thick consistency, make little wells in the sauce for the eggs.

5.    Crack the eggs into their wells and if using an oven, put the pan in at 180C for 5-10 minutes until the white is cooked through and yolk is as desired. If using a lid then just leave the pan on the hob and cover.

6.    Meanwhile prepare your garnishes. Crumble up the feta if using, dress the rocket leaves with the lemon juice and a little splash of cider vinegar.

7.    Take your pan out the oven and serve. Serve with feta and rocket on top or dollop a generous spoonful of crème fraiche on the top instead. Serve with toast.