Spicy Bean Shakshuka

RSF, DF, NF
Serves: 2

Ditch your boring and bland breakfasts for this protein and fibre packed take on a Middle Eastern classic, you are going to LOVE this recipe. 

Ingredients: 

2 tbsp extra virgin olive oil
1 brown onion, peeled, halved and sliced
2 garlic cloves, minced
1 red capsicum, deseeded and finely diced 
400 g MCKENZIE’S Cannellini Beans, drained
400 g can crushed tomatoes
1 tbsp tomato paste
1/2 cup / 125 ml chicken or vegetable broth
1 tsp smoked paprika 
1 tsp ground cumin
1/2 tsp dried chilli flakes
Pink rock salt and freshly ground black pepper, to taste
6 free-range eggs eggs
2 tbsp fresh parsley, roughly chopped
Gluten-free crusty bread or pita bread, to serve

Method:

Get started by preheating the oven to 180°C (350°F).

Heat your oil in a medium size cast iron frying pan or other oven-safe fry pan over medium-high heat. Add in the garlic and onion, cooking for 2 minutes until the onion is translucent. Now add in the capsicum and cook for 2-3 minutes until softened.

Add the cannellini beans, canned tomatoes, tomato paste, broth, paprika, cumin, dried chilli flakes, salt and pepper and stir to mix well.

Reduce the heat to low and simmer for 6-8 minutes or until just thickened enough to make indentations for the eggs. It should be saucy, and not too thick. 

Use the back of a ladle or wooden spoon to make 6 indentations for the eggs to be cracked into. Crack them in and allow them to cook on the stove for 1-2 minutes or until the whites begin to set. Cover with lid and steam on the stove for 2-3 minutes so the whites completely cook and the yolks are still runny. 

Alternatively, you can transfer the pan to the oven and back for 6-8 minutes or until the whites are completely set and the yolks are still a little runny.

Remove from stove or oven and serve immediately, scattered with the fresh parsley. Serve with your favourite crusty bread or pita.