Black bean shakshuka

SERVES 4 Prep 15 mins | Cook 30 mins

● 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

● Grated zest of ½ lemon ● 2 x 400g tins chopped tomatoes

● 400g tin black beans, drained and rinsed

● 75g young leaf spinach

● 4 eggs

● 30g light feta, crumbled

● 3 tbsp chopped fresh flat-leaf parsley, to serve

1 Mist a large non-stick frying pan with cooking spray. Set over a medium heat, then add the onion and fennel and cumin seeds and cook for 6-8 mins, until onion is soft. Add a splash of water if it starts to stick.

2 Add garlic and chilli and cook for another 2-3 mins. Add spices and peppers and cook until peppers are just soft. Stir in lemon zest and tomatoes, then simmer for 5 mins.

3 Add beans and spinach and season to taste. Bring to boil for 5 mins, then reduce heat. Create 4 wells in the sauce and crack an egg into each. Cook for 5 mins, uncovered, then for 2 mins, covered, until the whites of the eggs are set but yolks are still soft.

4 Serve shakshuka topped with crumbled feta and chopped parsley.