Photo of Black bean shakshuka by WW

Black bean shakshuka

Points® value
Total Time
45 min
15 min
30 min
Enjoy poached eggs but struggle to cook them? You’ll love this! The eggs gently poach in a flavourful tomato sauce, without any fuss


Calorie controlled cooking spray

4 spray(s)


1 medium, finely diced

Fennel Seeds

½ teaspoon(s), level

Cumin seeds

½ teaspoon(s), level


2 clove(s), crushed

Chilli, green or red

1 individual, red, deseeded and finely diced


1 teaspoon(s), level, smoked

Cayenne Pepper

¼ teaspoon(s), level

Peppers, all types

2 medium, 1 red, 1 yellow, deseeded and finely sliced


½ zest(s) of 1

Tinned Tomatoes

2 can(s), large

Black beans in water

1 can(s), medium, drained


75 g, young leaf

Egg, whole, raw

4 medium, raw

Light feta cheese

30 g, crumbled, to serve

Parsley, fresh

3 tablespoon(s), flat-leaf, chopped, to serve


  1. Mist a large nonstick frying pan with cooking spray. Set over a medium heat, then add the onion, fennel and cumin seeds and cook for 6-8 minutes until the onion is soft. Add a splash of water if it starts to stick.
  2. Add the garlic and chilli and cook for another 2-3 minutes. Add the ground spices and peppers, frying until the peppers are just soft. Stir in the grated lemon zest and tomatoes, then simmer for 5 minutes.
  3. Add the beans and spinach and season to taste. Bring to the boil for 5 minutes, then reduce the heat. Create four wells in the sauce and crack an egg into each. Cook for 5 minutes, uncovered, then for 2 minutes, covered, until the whites of the eggs are set but the yolks are still runny.
  4. Serve topped with the crumbled feta and chopped parsley.


Try serving this with 50g French bread per person, if you like.