VALUE VEGGIE MEALS
WOMAN'S OWN|May 23, 2022
Bargain ways to help get your five-a-day fix from as little as 80p per portion
JESSICA RANSOM
VALUE VEGGIE MEALS

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.

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