Black Bean Shakshuka

Serves: 4 SmartPoints Per Serving: 1 & No Count Option

Recipe details


This delicious Weight Watchers black bean shakshuka is so easy to make. Great for 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 diced
1 tsp smoked paprika
¼ tsp cayenne pepper
1 red and 1 yellow pepper, deseeded and finely sliced
Zest of ½ a lemon
2 x 400g tins chopped tomatoes
400g tin black beans, drained and rinsed
75g young leaf spinach 4 eggs
30g feta, crumbled (remove the feta to make it a No Count recipe)
3 tbsp chopped fresh flat-leaf parsley


■ Mist a medium frying pan with cooking spray. Fry the onion with the fennel and cumin seeds over a medium heat for 10 minutes, until the onion is soft. Add a splash of water if needed.

■ 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 and simmer for 5 minutes.

■ Add the beans and spinach, and season to taste. Bring to the boil for 5 minutes, then reduce the heat to a simmer. Create four wells in the sauce and crack an egg into each. Cook for 5 minutes, then cover with a lid and cook for a further 2 minutes until the egg whites are set but the yolks are still runny.
■ Serve the shakshuka topped with the feta and chopped fresh parsley.


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