Put the shredded cabbage in a bowl along with a big pinch of salt and the cider vinegar. Use your hands to scrunch the cabbage. Leave covered while you cook the beans, stirring it occasionally.

Heat two tablespoons of olive oil in a large pan over a medium-low heat. Add the onion and a big pinch of salt. Put the lid on and cook for 10 minutes, stirring occasionally. Then add the garlic and cook for another 2 minutes. Add the cumin seeds and fennel seeds and cook for 2 minutes, then add the paprika and ground coriander and cook, stirring, for another minute. Add a splash of water if it starts to catch.

Pour in the beans and their liquid. Swill the jar with about 100ml water and pour that in too. Add the maple syrup, vinegar, a good pinch of salt and some black pepper. Bring to a simmer and cook with the lid on, stirring occasionally, for 10 minutes.

Transfer a ladleful of beans from the pan to a measuring jug and use a stick blender to blitz them to a smooth soup-y paste. Return to the pan and stir through to make everything creamy. You could also mash a few of the beans with the back of a fork straight in the pan.

When the beans are nearly ready, warm the tortillas - either in a dry pan, oven, or microwave.

For the egg, set a frying pan over a medium heat. Add the butter. When it’s foaming, add the fennel, paprika and dried garlic, swirling the pan for 10 seconds. Pour into a bowl and set aside. Wipe the pan out and add a little olive oil, set over a medium-high heat. Crack in the egg and cook for 3 minutes until just crispy on the edges and the yolk just cooked, with a slight wobble. Then turn the heat off and return the butter to the pan, basting it over the egg.

Divide the beans into bowls alongside some of the cabbage, topped with the fried egg. Finish with a dollop of sour cream or yogurt, some fresh coriander and some pickled red onions, if you like. Shovel everything up with warm tortillas.