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