Trim the roots and any woody greens off the leek. Halve it, rinse out any grit and finely slice the leek. Place a deep frying pan on a medium-low heat and add ½ tbsp olive oil and the leek. Season with a pinch of salt and pepper and fry, stirring often, for 8 mins till starting to soften.

While the leek fries, peel and finely chop or crush the garlic.

Drain the butter beans and rinse them with cold water. Add the garlic to the leek, along with 2 tsp Spanish seasoning and 2 tsp cumin seeds Cook and stir for 2 mins.

Stir in the beans and the tinned cherry tomatoes. Half-fill the tomato tin with 200ml water and add that. Stir to mix, then pop on a lid (or use a baking tray if you don’t have a lid). Simmer for 15-20 mins, stirring often, till the sauce has started to thicken.

While the sauce simmers, Fill and boil your kettle. Tip the couscous into a heatproof bowl. Pour in 150ml boiling water, stir with a fork then cover the bowl with a plate. Set aside to soak for 10 mins, till the couscous has absorbed all the water and become tender.

Trim the dry ends off the purple sprouting broccoli. Halve any thicker spears lengthways. Pour the remaining hot water from the kettle into a medium pan, topping it up if necessary, and bring back to the boil. Add the broccoli and simmer for 5 mins till tender when pierced with a knife. Drain and set aside.

Crack the eggs into the bubbling sauce, pop the lid back on the pan and cook for 4-7 mins till the eggs are set as much as you like.

Fluff the couscous up with a fork and divide it between 2 warm plates or bowls. Top with the beans and eggs and serve garnished with flat leaf parsley and the broccoli spears on the side.