Shakshuka (baked eggs)

 recipe-361.700x525Ingredients

  • olive or canola oil spray
  • medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 200 g mushrooms, sliced
  • 1 medium red capsicum, seeded and diced
  • 440 g can salt-reduced baked beans
  • 800 g can no-added-salt diced tomatoes
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • freshly ground or cracked black pepper
  • 125 g baby spinach leaves, chopped
  • 1/2 punnet cherry tomatoes, halved
  • 6 eggs
  • 1/2 cup fresh Italian parsley, finely chopped, to serve

Method

  1. Spray a large frypan with oil and place on medium to high heat.
  2. Add onion and cook for 3 minutes until softened.
  3. Add garlic, mushrooms and capsicum and cook for 5 minutes.
  4. Mix through baked beans, canned tomatoes, cumin, paprika and pepper.
  5. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.
  6. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.
  7. Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes.
  8. Remove from heat, top with parsley and serve immediately.

Variation: For extra heat, add 2-3 chopped green chillies or jalapenos when adding canned tomatoes.

Recipes and images supplied courtesy of LiveLighter Victoria.