Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 27/11/24. See terms.
Join now
Black bean shakshuka

Black bean shakshuka

1
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
Enjoy poached eggs but struggle to cook them? You’ll love this! The eggs gently poach in a flavourful tomato sauce, without any fuss.

Ingredients

Brown onion

1 medium, finely chopped

Fennel seeds

½ tsp

Cumin seeds

½ tsp

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, deseeded, finely chopped

Smoked paprika

1 tsp

Ground cayenne pepper

¼ tsp

Red capsicum

2 medium, thinly sliced

Fresh lemon rind

2 tsp, finely grated

Canned diced tomatoes

400 g, (buy 2 x 400g can)

Canned black beans, rinsed, drained

1 400g can

Baby spinach

75 g

Egg(s)

4 medium

Feta cheese

30 g, crumbled

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, fennel and cumin seeds, stirring, for 6-8 minutes or until onion is soft.
  2. Add garlic and chilli and cook, stirring, for a further 2-3 minutes. Add spices and capsicum. Cook for 2-3 minutes or until capsicum is just soft. Stir in rind and tomato and simmer for 5 minutes.
  3. Add beans and spinach and season with salt and pepper. Bring to the boil and cook for 5 minutes, then reduce heat. Make four indents in sauce and crack an egg into each. Cook for 5 minutes, uncovered, then for 2 minutes, covered, or until whites of eggs are set but yolks are still runny.
  4. Serve topped with feta and parsley.

Notes

Serve this with 50g French bread (contains gluten).

You might like

You might like