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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