Shakshuka Mexican Style

1 tbsp olive oil

1 large onion, thinly sliced

1 red pepper diced

1 green pepper diced

2 garlic cloves, finely chopped

1 tsp smoked paprika

½ tsp cumin seeds

50ml TABASCO® Brand Salsa Picante

14.5oz can chopped tomatoes

14.5oz can black beans

½ small bunch fresh cilantro, roughly chopped

½ small bunch fresh flat leaf parsley, roughly chopped

4 free-range eggs

salt and freshly ground black pepper

Heat the olive oil in a large oven proof pan.

Add the onions, peppers and season with salt and pepper.

Cook on a medium heat until just softened then add the garlic, cumin and paprika.

Stir in the tomatoes, black beans and TABASCO^® Salsa Picante.

Simmer for 10 minutes, uncovered, until reduced a little.

Stir in the fresh chopped cilantro and half the flat leaf parsley.

Make 4 small wells in the sauce. Break an egg into each well.

Place the pan into the oven and bake till the eggs are cooked.

Garnish with the remaining parsley.