I love a traditional Shakshuka, but I also like to mix it up a bit, and often make a lovely chorizo version. In this version, I wanted to create something that still packed a punch in terms of flavour, but that was also healthy.
Many pulses work really well with tomatoes, so I decided to include black beans, which are a rich source of protein, fibre, and antioxidants. They taste pretty good too, especially if you buy the jarred variety.
Black beans are often used in Mexican cookery, so I've complemented them with Mexican spices including fresh red chilli, paprika and cumin. A final touch of chipotle paste gives it a gorgeous extra depth of flavour.
The beans and spices really enhance the tomato sauce, and this Mexican twist on a North African Shakshuka is now a firm favourite.
2-3 tablespoons of extra virgin olive oil
I large white onion
1 red pepper
1 yellow pepper
2 cloves of garlics
1 red chilli
1 teaspoon of paprika
2 teaspoon of ground cumin
1/4 - 1/2 teaspoon of chipotle paste (or to taste as pastes vary widely in terms of heat)
400g tin of chopped tomatoes
1/2 jar of black beans with cooking stock
Seasoning
3-4 eggs
Fresh coriander
- Peel the onion and then cut into 2-3cm dice.
- Deseed the peppers and cut into 2cm dice.
- Deseed and finely dice the red chilli.
- Peel and finely grate or crush the garlic.
- Heat the oil in a saucepan and sauté the onion and peppers over a low heat until the onions are translucent.
- Add the spices and garlic and stir to combine. Let it cook through for a few minutes, being careful not to let the garlic burn.
- Add the chopped tomatoes and seasoning and stir well to combine.
- Pour (or spoon) in half a jar of black beans and any cooking liquid. Mix well, season and mix again.
- Bring up a vigorous simmer, then reduce the heat to a low simmer, cover and cook for 15-20 minutes to let the sauce flavours combine.
- Make a well in the mixture and crack in an egg, and then repeat for the remaining eggs. Note that if you do it all at once the wells will simply fill up with the sauce! Cover the pan and leave to cook until the egg whites are set.
- Remove from the heat and scatter over chopped fresh coriander.
