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.
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