Weight Watchers black bean shakshuka Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

30 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

This delicious Weight Watchers black bean shakshuka is so easy to make. Great for breakfast, lunch or dinner, this versatile Middle Eastern dish is bursting with flavour! This mouth-watering shakshuka is the perfect one-pot that takes only 30 mins to cook and saves on washing up too. The warming spices of paprika, cayenne pepper and fresh red chillies make this dish a fiery choice. A heap or two of spinach will count towards your 5-a-day. The black beans and eggs in this recipe give it plenty of protein to keep you fuller for longer. It’s the perfect, guilt-free family meal.

Ingredients

  • Calorie controlled cooking spray
  • 1 onion, finely diced
  • ½ tsp each fennel and cumin seeds
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 1 red and 1 yellow pepper, deseeded and finely sliced
  • Grated zest of ½ lemon
  • 2 x 400g tins chopped tomatoes
  • 400g tin black beans, drained and rinsed
  • 75g baby leaf spinach
  • 4 eggs
  • 30g feta, crumbled
  • 3 tbsp chopped fresh flat-leaf parsley

Method

  • Mist a medium frying pan with cooking spray. Fry the onion with the fennel seeds and cumin seeds over a medium heat until the onion is soft – about 10 minutes. Add a splash of water if it starts to get too dry.

  • Add the garlic and chilli, and cook for 2-3 minutes. Toss in the ground spices and peppers, frying until the peppers are just soft. Stir in the zest and tomatoes; simmer for 5 minutes.

  • 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 mixture and crack an egg into each. Cook for 5 minutes, uncovered, and then 2 minutes, covered, until the whites of the eggs are set but the yolks are still runny.

  • Serve topped with the crumbled feta and chopped parsley.

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Top Tip

Leftovers can be stored in an airtight container in the fridge for up to 2 days.