Photo of Black bean shakshuka by WW

Black bean shakshuka

5
1
1
SmartPoints® value per serving
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

Cayenne pepper, ground

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 can(s), 400g size can

Baby spinach leaves

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).