• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain the cannellini beans. Quarter the lime.
• Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
• Trim and thinly slice the scallion. Keep the white and green parts separate.

TIP: Alternatively, you can warm your tortillas by dry-frying them in the pan.

• Place a pan over medium heat (no oil). 
• Once hot, dry-fry the Central American spice mix for 1 min.
• Add a drizzle of oil to the pan and fry the garlic, beans and white portion of the scallion, 2-3 mins.

• Add the chopped tomatoes and the juice of 2 lime wedges (double for 4p).
• Mix well and simmer for 3-4 mins.
• Season to taste with salt, pepper and sugar.

• Crack your eggs (1 per person) into the tomato sauce. 
• Cover the pan and cook for 6-8 mins. 
• Remove the lid after 4 mins and crumble over the goat's cheese.
• Simmer uncovered for the remaining cooking time to evaporate any excess water.

• Meanwhile, pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.
• Halve the avocado and remove the pit.
• Cut the avocado into cubes while it's still in its skin, then use a tablespoon to scoop out the chunks into a serving bowl.

TIP: If you prefer, warm the tortillas by dry-frying them in the pan for 1-2 mins.

• Divide the white bean shakshouka between bowls. 
• Garnish with the chopped coriander and green of the scallion.
• Serve with the warm tortillas, avocado chunks and any remaining lime wedges.