Black Bean Shakshuka
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.