Mexican-inspired smoky tomato and bean shakshuka

Mexican-inspired smoky tomato and bean shakshuka

Tinned beans add tasty earthiness and texture to this classic egg dish

, 17 August 2020

(14 votes)

Mexican-inspired smoky tomato and bean shakshuka
  • 30 Mins

  • Serves: 4

Nutritional Info
Each 352g serving contains
  • Energy

    1046KJ

    250KCAL

    13%
  • Fat

    10.2g

    low

    15%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    11.3g

    low

    13%
  • Salt

    0.99g

    low

    17%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 large onion, chopped
  • 100g roasted red peppers (from a jar), sliced
  • 5g jalapeños (from a jar), chopped
  • 1tbsp smoked paprika
  • 400g tin Asda Taco Mixed Beans in a Spicy Tomato Sauce
  • 400g tin Asda Chopped Tomatoes with Garlic in Tomato Juice
  • 1tsp tomato ketchup
  • 4 large eggs
  • 1 green chilli, sliced
  • Coriander, to garnish
  • Flatbreads, toasted in a dry griddle pan, to serve
Method
  • Put the oil in a large lidded frying pan. Add the onion and cook on a medium heat for 5 mins, stirring often.

  • Add the red peppers and jalapeños then fry for 2-3 mins. Add the paprika and fry to 1 min, stirring.

  • Add the beans. Simmer for 5 mins, stirring often.

  • Add the tomatoes and cook for 5 mins. Stir in the ketchup and cook for 1 min.

  • Use a spoon to make 4 'wells' in the mixture, then crack 1 egg into each well.

  • Cover the pan with the lid. Cook on low for 5 mins, until the egg whites are set but the yolks are still runny.

  • Take off the heat; sprinkle with the green chilli and coriander. Season with black pepper and serve with the flatbreads on the side.