Fajita-Spiced Shakshuka With Popped Beans & A Chicken Breast

Peel and slice your red onion[s] into wedges

Peel and finely slice (don't chop!) your garlic

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot add the sliced onion with a pinch of salt and cook for 2-3 min or until beginning to soften

While the onion is softening, chop your cherry tomatoes in half

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Boil half a kettle

Once the onion has begun to soften, add the sliced garlic with your ground smoked paprika, ground cumin, ground coriander, dried oregano and cayenne pepper (can't handle the heat? Go easy!) – this is your fajita spice blend

Give everything a good mix up and cook for 1 min or until the garlic has slightly softened

Add the halved cherry tomatoes and sliced pepper with a small splash of boiled water and cook for 3-4 min or until the tomatoes begin to blister

Meanwhile, drain and rinse your black beans

Add half the drained black beans with a small pinch of salt to a baking paper-lined baking tray and put the tray in the oven for 6-7 min or until the beans pop – these are your popped beans

Add the remaining drained black beans to the pan with your vegetable stock mix and 100ml [125ml] [150ml] boiled water, mix everything together and cook for 2 min further

Grate your cheddar flavour block

Make wells in the pan for per person and crack your eggs into them, then cook covered for 2-3 min or until the eggs are done to your liking – this is your fajita-spiced shakshuka

While the eggs are cooking, cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a teaspoon

Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways