Fill your kettle and boil it. Trim the roots and top 3cm off the leek, then halve it and rinse out any grit. Finely slice the leek. Rinse the mushrooms and tear them into small pieces.

Warm a deep frying pan or wok on a medium heat for 2 mins, then add 2 tsp olive oil, the leek and the mushrooms. Season with a pinch of salt and pepper. Fry, stirring often, for 5 mins till the veg have softened and picked up a little colour. If they start to stick, add 2-3 tbsp water.

While the veg fry, roughly chop the parsley leaves and stalks. Peel and crush or finely chop the garlic. Drain the cannellini beans and rinse them under cold water.

Stir 2 tsp ras al hanut into the veg with a pinch of cayenne pepper (cayenne is super spicy, so use as much or as little as you prefer). Add most of the parsley (keep a pinch back for garnishing), the garlic and the cannellini beans. Cook and stir for 2 mins till the pan smells aromatic.

Add the tomato sauce and pour in 250ml boiling water. Stir, pop on a lid (or use a baking tray if you don’t have a lid), and simmer the beans for 10 mins till they’re tender. Stir every few mins to stop the sauce sticking.

While the beans simmer, tip the couscous into a heatproof bowl. Pour over 150ml boiling water, swirl with a fork then cover the bowl with a plate. Set aside for 10 mins to soak. The couscous will absorb the water and become tender.

When the beans are tender and the sauce has thickened a little, make 4 spaces in the frying pan and crack in the eggs. Cover the pan and simmer for 6-8 mins (or a few mins longer for hard yolks).

Drain any excess water off the couscous, then divide between 2 warm plates. Spoon over the mushroom, egg and parsley tagine and serve garnished with the last of the parsley.