My usual Shashuka recipe is a firm weekend staple in our household, (have a look at the recipe page to find it!) but it contains chorizo and right now we’re trying to reduce the meat consumption a little.

I’m slightly obsessed by black beans.. no idea why, they just seem a bit superior to your average kidney.. more dainty, better looking and a good source of healthy carbs and protein.

This Shashuka is topped with avocado and feta for extra scrumptiousness.

Serves 1

Ingredients

1 tbsp olive oil

1/2 red onion

1/2 red pepper

1/2 red chilli

1 tsp smoked paprika

1 tsp cumin

1 tbsp tomato puree

200g chopped tomatoes

150g tinned black beans

2 eggs

1/2 avocado, chopped

20g feta, chopped

Chopped parsley or coriander

Crusty buttered bread to serve

Method

Heat the olive oil in a small frying pan, finely slice the onion and red pepper and gently saute the vegetables for 10-15 minutes until softened.

Add the chilli, spices and tomato puree and fry for a few more minutes then tip in the chopped tomatoes. Add a good splash of water, and allow to a simmer for 10 minutes. Spoon in the black beans along with a good few spoonfuls of the juice from the can, season with salt and pepper and simmer for 10 more minutes.

Make two wells in the sauce and crack in the eggs. Cover then pan with a lid and simmer for around 4-5 minutes until the whites are cooked but the yolks are still deliciously runny.

Top with the avocado, feta and herbs and serve in the pan with good bread for dipping, and perhaps a dollop of Greek yogurt.