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
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium, finely diced
Fennel Seeds
½ teaspoon(s), level
Cumin seeds
½ teaspoon(s), level
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, red, deseeded and finely diced
Paprika
1 teaspoon(s), level, smoked
Cayenne Pepper
¼ teaspoon(s), level
Peppers, all types
2 medium, 1 red, 1 yellow, deseeded and finely sliced
Lemon
½ zest(s) of 1
Tinned Tomatoes
2 can(s), large
Black beans in water
1 can(s), medium, drained
Spinach
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
Instructions
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.
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