• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Drain and rinse the cannellini beans in a sieve.
• Peel and grate the garlic (or use a garlic press).
• Quarter the lime. Chop the tofu into 2cm cubes.
• Trim and thinly slice the scallion. Keep the white and green parts separate.

TIP: To avoid turning on your oven, you can warm the tortillas by dry-frying them in a pan instead!

• Place a pan over medium heat (without oil). 
• Once hot, dry-fry the Central American spice mix until fragrant, 1 min.
• Add a drizzle of oil to the pan along with the tofu, garlic, beans and the white portion of the scallion.
• Cook until until browned, 5-6 mins.

• Add the chopped tomatoes and the juice of two lime wedges (per 2P).
• Mix well and simmer until warmed through, 3-4 mins.
• Season to taste with salt, pepper, sugar and a knob of butter.

• Make craters in the sauce and crack in your eggs (one per person). 
• 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.

• While the shakshouka cooks, pop the tortillas into the oven to warm, 1-2 mins.

• Divide the white bean shakshouka between bowls. 
• Garnish with the green of the scallion and a drizzle of chipotle paste.
• Serve with the warm tortillas, smashed avo and any remaining lime wedges for squeezing over.