A hearty breakfast to start the day!
This is a fantastic Shakshuka recipe that pretty much consists of ingredients many people have stored in the cupboard or fridge. Give it a whirl and let us know how you get on.
- Pepper (red, yellow or orange)
- 6 eggs
- Hand full of Parsley
- Black beans 400g
- Chopped tomatoes 800g
- Hand full of Baby Spinach
- 3 cloves of Garlic
- 2 pieces of 70% dark chocolate
- Olive oil
- Bread if you so choose
Make sure you are using a sharp knife to finely chop the onion, garlic and the pepper, adding the onion and the garlic to the oiled skillet at high heat. Chop the parsley very finely and put it to one side, then drain and rinse black beans.
Once the onions start to go translucent you can add the black beans to the mix and allow them to fry up together. After about 2 minutes of the beans mixing with the pepper and onions, add ¾ of the parsley and all the chopped garlic to the pan and mix it all together.
Add the spinach to the pan and allow to cook for no more than 2 minutes or when it starts to wilt. Stir frequently and once cooked add the 800g of chopped tomatoes to the pan. At this point you can add 1tsp of salt, 1tsp of pepper, 2tsps of oregano and 2tsps of sugar and mix in thoroughly and cover for 10 minutes.
Remove the lid and add in the 2 pieces of chocolate and stir them in until visibly melted. Once this is done add 2 cups of water to the pan and recover. After another 10 minutes stir and leave the lid half removed, allowing the liquid to reduce. Once reduced a substantial amount, still saucy but not too saucy (see picture), attempt to dig small holes (this is nigh impossible as there is still quite a bit of sauce, but the separating allows the eggs to fall in rather than spread out). After cracking all eggs in, recover the pan fully and leave covered for around 5-8 minutes, depending on how you like your eggs.
Once this is done, you can sprinkle the remainder of the parsley on the dish as a garnish and get ready to serve.