Shakshuka & Feta-Dillas

Boil a kettle

Peel and chop the shallot[s] finely

Peel and finely chop (or grate) the garlic 

Heat a large, wide-based pan with a matching lid with 2 tbsp [4 tbsp] olive oil over a medium heat

Once hot, add the shallot, garlic and a pinch of salt and cook for 6-8 min or until slightly browned, then add the cumin, cayenne (Can't handle the heat? Go easy!) and smoked paprika and cook for 10-20 sec

Meanwhile, dissolve the stock cube[s] in 100ml [200ml] boiled water

Add the chopped tomatoes, stock and 1 tbsp [2 tbsp] sugar to the pan 

Drain and rinse the butter beans

Add the butter beans and 50ml [100ml] water to the pan and cook over a medium-low heat for 15-20 min – this is your tomato-bean mix

Meanwhile, trim and slice the spring onions finely

Chop the parsley finely, including the stalks

Crumble the feta into a mixing bowl

Add the spring onion and half of the parsley (you'll use the rest later) and mix together

Season with salt and pepper – this is your feta filling

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Divide the feta filling between half of the tortillas, then sandwich the remaining tortillas on top

You should end up with 3 [6] feta-dilla sandwiches 

Heat a pan over a medium-high heat

Add a feta-dilla sandwich to the pan and cook for 2-4 min or until slightly brown and crispy

Carefully flip the feta-dilla with a spatula (you might need to use your hand for extra support!) and cook for another 2-4 min on the other side

Place them in the oven to keep warm while you repeat the process with the remaining feta-dillas 

Meanwhile, use a spoon to make 2 [4] grooves in the tomato-bean mix

Crack an egg into each groove and season with salt and pepper

Cover the pan with a lid and cook for 2-5 min or until the eggs are cooked to your liking – this is your Shakshuka

Tip: if you like your eggs runny, cook for 1-2 min and then turn the heat off but leave the lid on until ready to serve