Black bean shakshuka
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
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