Heat a little oil or fat in a medium frying pan, or a shallow, wide, flameproof casserole over a medium heat.

Add the onion(s) and fry for 6–8 minutes until soft but not coloured, then add the garlic, chilli, cumin seeds and smoked paprika. Cook, stirring often, for 2 minutes.

Add the beetroot, red pepper if using, and the tinned tomatoes, crushing them with your hands as they go in (and picking out any stalky ends or bits of skin). Cook for 8–10 minutes until the tomatoes start to break down, helping them to do so with the back of the spoon.

Stir in the extra virgin olive oil, and a splash of water if the mixture looks at all dry.

Drain the beans, keeping a little of the liquid, then add them to the pan with the saved liquid.

Stir in the radicchio and simmer gently for 4–5 minutes, stirring occasionally, until everything is tender, well combined and saucy.

Using the back of a tablespoon, make 4 hollows in the mixture. Crack an egg into each hollow and season with salt, pepper and a pinch of smoked paprika.

Turn the heat to low, put the lid on the pan and cook for 4–6 minutes until the egg whites are set but the yolks are still runny.

Meanwhile, in a small bowl, dress the herbs with the lemon zest and juice, a pinch of salt, and the extra virgin olive oil.

Serve the shakshuka as soon as it is ready, with the dressed herbs, and dukka to sprinkle over.

Swaps

Use cannellini, flageolet or butter beans, chickpeas or tinned Puy, green or brown lentils instead of kidney beans.

You can also replace the radicchio with red chicory, Little Gem lettuce, or a large handful of seasonal greens, such as purple or green kale.

If you haven’t got a beetroot, you can use a carrot or two instead.