One pan Mexican shakshuka
1 medium, finely chopped
1 clove(s), crushed
3 medium, finely chopped
roasted capsicum, not in oil
100 g, chopped
canned red kidney beans, rinsed, drained
2 can(s), (2x400g can) or black bean variety
1 x 3 second spray(s)
- Lightly spray a heavy-based non-stick frying pan with oil and heat on medium. Cook onion, garlic, paprika and cumin for 2 minutes or until softened. Add tomatoes and capsicum and cook for 3-4 minutes or until sauce has reduced and thickened.
- Stir in kidney beans or black beans. Make 4 shallow wells in mixture. Crack 4 eggs into wells. Cover and cook on low for 10 minutes or until whites set. Season.