Super Speedy Shakshuka
Rustle up a speedy skillet of spiced tomatoes and beans that gently poach two golden, runny eggs. It’s a simple, sunny dish that’s perfect for breakfast or brunch and ready in minutes.
Prep: 5 mins | Cook: 12 mins
Serves 1 people
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, sliced
- ½ red onion, sliced
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 250g cherry tomatoes, halved
- 200g black beans (other beans also work as well)
- 2 medium FREE eggs
- 1 tbsp chopped parsley
Method
- Heat the oil in a non-stick frying pan over a medium heat. Fry the onion and garlic for 4 to 5 minutes, then add the coriander and paprika and season well. Add the tomatoes plus 60ml of water and let it reduce for 4 minutes.
- Press the tomatoes with the back of a spatula to soften them and add the beans. Stir through and cook for a further 2 to 3 minutes. If your sauce needs a little more water, add up to 60ml.
- Now create two wells in the sauce, crack an egg in each, then cover the pan with a lid. After 3 minutes, the tops of the eggs should be cooked. If not quite, cook for a little longer, ensuring the yolks remain runny.
- Sprinkle with parsley and serve.
