Fajita-Spiced Shakshuka With Popped Beans (DF)

Peel and slice the red onion[s] into wedges

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

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 the cherry tomatoes in half

Deseed the 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 the 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 the black beans

Add half the drained black beans with a small pinch of salt to a tin foil-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 the vegetable stock mix and 100ml [150ml] boiled water, mix everything together and cook for 2 min further

Grate the cheddar flavour block

Make 2 [4] wells in the pan and crack the 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 the 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