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

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of One pan Mexican shakshuka by WW

One pan Mexican shakshuka

0
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Mexican shakshuka eggs with chargrilled capsicums, kidney beans and spices, served with a fresh avocado salsa.

Ingredients

Brown onion

1 medium, finely chopped

Garlic

1 clove(s), crushed

Smoked paprika

2 tsp

Ground cumin

1 tsp

Tomato(es)

3 medium, finely chopped

Roasted capsicum, not in oil

100 g, chopped

Canned red kidney beans, rinsed, drained

2 400g can, (2x400g can) or black bean variety

Egg(s)

4 medium

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.

Notes

SERVING SUGGESTION: Salsa of 2 tomatoes, finely chopped ½ red onion, finely chopped, 1 avocado, finely chopped 1 cup chopped fresh coriander and rind and juice of 1 lime.

You might like

You might like