Baked Bean Shakshuka

Brunch on the weekend really is a must, and this baked bean shakshuka is the perfect way to start a slow Sunday morning.

Nutrition (without bread to serve)

Serves 4 PER SERVING: KCAL: 308 CHO: 32G PRO: 14G FAT: 14G

Ingredients:

• 1 tin baked beans

• 1 tin chopped tomatoes

• 4 medium eggs

• handful of spinach

• 1 red pepper (diced)

• 1 red onion (diced)

• 1 clove of garlic

• 1 tsp chilli powder

• 1tsp paprika

• 1tsp cumin

• Salt and pepper (optional to taste)

• 30 ml feta (crumbled)

• Sourdough bread to serve

Method:

• In a large frying pan, heat some olive oil, add the onion and garlic and sauté until translucent

• Add the red pepper and spices and sauté for another 3-5 minutes.

• Now add in your tin of chopped tomatoes and baked beans. Simmer until the mixture has reduced to a good thickness

• Add the spinach and stir until wilted

• Now, make 4 indents in the mixture to allow an egg to be cracked into each

• Once the 4 eggs are added, either add a lid to the pan and let simmer until the eggs appear cooked through, or place into the oven for roughly 8-10 minutes until cooked.

• Sprinkle with some feta and serve hot with some warm bread (I like sourdough) and enjoy!