Smoky Tomato Eggs with White Beans

This one started life as a way to use up a tin of tomatoes and whatever was left in the crisper. The smoky paprika and a spoonful of Worcestershire do most of the heavy lifting, so the sauce tastes slow-cooked even though it only simmers for a few minutes. If you have ever wondered why shakshuka and dishes like this one feel so comforting, it is partly the contrast: a soft, jammy yolk against a sauce that is bright, a little sweet from the maple, and savoury from the onion and capsicum.

A food fact worth knowing: tinned tomatoes are often cooked during canning, so they already taste rounder and deeper than fresh tomatoes in winter. That is why this recipe works all year. Using the no-added-salt tins means you control the seasoning yourself, which matters if you are watching how much sodium goes into your cooking. Taste the sauce before the eggs go in and add a pinch of salt only if it needs it.

Cannellini beans are the quiet hero here. They soften into the sauce and make the dish feel more like a meal than a side. Rinse them well first, because the liquid in the can is often salty and starchy. If you have a tin of chickpeas instead, they behave in much the same way and hold their shape a little better.

Cooking tip: the eggs need the lid on for the last few minutes, and that is what sets the whites without drying out the yolks. Take the pan off the heat as soon as the whites look opaque. The residual heat will finish them, and you can always spoon sauce over the top if a yolk looks too firm for your taste.

Leftovers keep in a sealed container in the fridge for a day or two, but the eggs are best eaten straight away. The beans and sauce reheat well on their own, so if you are cooking for one, you can make the whole pan, eat it once with eggs, and keep the rest as a base for lunch. Spoon it over a baked potato or stir it through cooked brown rice.

For serving, I like thick slices of toasted wholegrain sourdough to mop up the sauce, with a bowl of plain Greek yoghurt on the side for anyone who wants something cool. A few crumbled feta pieces are lovely too. If you want a fuller breakfast, this sits nicely alongside Savory Maple Turkey Breakfast Patties, and for a lighter brunch spread, the Poached Eggs in Spiced Tomato Sauce is a close cousin worth trying on another morning. Either way, pour yourself something warm and enjoy it while the yolks are still runny.