Vegetarian Shakshuka
Serves 4
Ingredients
1 onion, diced
1 capsicum diced
2 sticks celery diced (optional)
3-4 cloves of garlic chopped
1 level tsp smoked paprika
1/2 tsp ground cumin
½ tsp ground coriander
½ to ¾ tsp chilli flakes
2 cans of crushed tomatoes
Pinch of sugar
1 Tbs extra virgin olive oil (optional)
1-2Tbs balsamic vinegar (optional)
1 can black beans (or other legumes)
Salt and pepper to taste
6 large eggs
Chopped parsley and 40g feta cheese to go on top if desired
Method
Heat oven to 170 degrees
In a large, non stick frypan that is ovenproof, drizzle about a tablespoon of olive oil and heat.
Cook onion, celery and capsicum until soft, then add the garlic and cook for another couple of minutes.
Add the tinned tomatoes and spices, the pinch of sugar, olive oil and balsamic vinegar, salt and pepper, and simmer for about 10 minutes or until thick. Stir in the black beans and simmer for another few minutes. Check seasoning.
Using the back of a spoon, press 6 deep ‘nests’ into the sauce and crack an egg into each.
Bake for about 15 minutes or until the egg whites are set, but the yolks not quite cooked.
Scatter feta and chopped parsley over if desired.
*You can add any leftover cooked veggies to the mixture at the same time as adding the beans. I had some leftover cooked pumpkin in the fridge, so I stirred that in.
Serve with additional steamed veggies if desired.
