VALUE VEGGIE MEALS

Bargain ways to help get your five-a-day fix from as little as 80p per portion

- JESSICA RANSOM

PREP TIME: 10 MINS COOK TIME: 30 MINS SKILL LEVEL: EASY CALS: 325 FAT: 16G SAT FAT: 4G CARBS: 21G COST: £2.07 PP 5-A-DAY COUNT: 4/5

Black bean and red pepper shakshuka

SERVES 4

This Mexican-inspired one-pot dish is loaded with mouth-watering vegetables and spices and will leave you feeling satisfied. It's the ideal dish for a family brunch or relaxed supper.

YOU WILL NEED

• 2tbsp cooking oil
• 1 large onion, diced
• 2 red peppers, deseeded and diced
• 4 garlic cloves, finely chopped
• 2tsp paprika
• 1tsp cumin
• 1/2tbsp chilli powder
• 2 x 400g tin chopped tomatoes
• 400g tin black beans, rinsed and drained
• 6 medium eggs
• 50g baby spinach leaves
• 30g coriander
• 30g feta cheese, crumbled

HOW TO DO IT

1 Heat the oil in a large, deep frying pan (one with a lid) over a medium heat. Add the onion and red peppers, then cook for 5-7 mins until softening.

2 Add the finely chopped garlic, 2 Cook for a further 3 mins, stirring, so the spices don't catch and burn.

3 Add the chopped tomatoes and 3 simmer, uncovered, for 7-10 mins.

4 Stir in the baby spinach leaves, then, a spoon, make 6 small wells in the sauce, spaced evenly around the pan, then crack the eggs into each well.

5 Cover the pan with the lid and cook 5 eggs are cooked to your liking.

6 Serve sprinkled with coriander and good crusty bread.