Mexican Shakshuka

Breakfast/lunch: 4 servings
Preparation 30 mins (plus 30 mins cooking time)

Ingredients

• 12 cm soft corn tortillas
• 1 can of black beans
• 1 can of diced tomatoes
• 4 eggs
• 1½ tablespoons of cumin seeds
• 1 red pepper, cut into small cubes
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 teaspoons smoked paprika (or Roasted Chipotle hot sauce)
• olive oil
• pepper
• salt

Garnish

• feta crumbled
• parsley roughly chopped
• colored cherry tomatoes and peppers sliced
• spring onion

Instructions

Tostada: Preheat the oven to 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 15 minutes until they are crispy. Get them out of the oven.

Turn up the oven to 210 °C.  Drain the black beans. Remove the seeds from the bell pepper and cut the tomato and bell pepper into about 1 cm cubes

Heat a large skillet over medium-high heat

Roast the cumin in a dry ovenproof skillet over medium heat. Add olive oil. Let it heat up well, add and fry the  onion for 2 minutes.

Add the garlic, peppers, smoked paprika and half of the chopped parsley. Fry on high heat.

Add the tomatoes, black beans, pepper and salt. Bring to the boil and simmer for 15 minutes. Pour some water into the pan if the sauce becomes too thick and dry.

Make 4 small holes with a spoon for the eggs. Crack the eggs and pour into each hole.

Put the pan, uncovered in the oven and let cook for 8 minutes.

Remove from oven, add parsley, and serve with crumbled feta, parsley and spring onion

Serve the shakshuka with tostada on the side for dipping.