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Black bean shakshuka

Black bean shakshuka

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


Brown onion

1 medium, finely chopped

Fennel seeds

½ tsp

Cumin seeds

½ tsp


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


4 medium

Feta cheese

30 g, crumbled

Fresh flat-leaf parsley

¼ cup(s), coarsely chopped

Oil spray

1 x 3 second spray(s)


  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.


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