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Home > Recipes > Shakshuka with beans

Shakshuka with beans

Shakshuka in frying pan with toast in background 
(2)
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Dairy free
,
Nut free
Shakshuka in frying pan with toast in background 
  • 3 serves of vegetables per 
  • serving
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Ingredients

1 tbsp olive oil
1 onion, thinly sliced
1 capsicum, sliced
1 tsp paprika
½ tsp chilli flakes (optional)
400g can crushed tomatoes
1 tsp reduced-salt vegetable stock powder*
½ cup water
400g can white beans (such as cannellini beans), rinsed and drained
4 eggs

* Gluten free if using gluten-free stock

Savvy swaps

You can swap:

Canned white beans
Canned brown lentils or kidney beans
Crushed tomatoes
Tomato passata
Vegetable stock
Chicken stock or water

Tips

  • Adding beans to this dish increases the fibre content. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Eggs provide a low cost, easy to prepare source of protein and other nutrients such as folate, vitamin D and iron.
  • Capsicum is a source of vitamin C. Vitamin C supports the immune system.

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze leftover stock in an airtight container for later use.
  • Leftover beans can be drained and stored in the refrigerator or freezer or added to salads such as our classic bean salad.

  • Green and yellow capsicums are generally cheaper than red.
  • Choose vegetables in season. They will be cheaper, tastier and better quality.
  • Making stock using boiling water and stock powder is generally cheaper than using pre-made liquid stock.

Method

Step 1
Heat oil in a large frying pan over medium heat. Add onions and cook, stirring, for 3 minutes. Add capsicum and cook for another 3 minutes or until soft.

Step 2
Stir through paprika, canned tomatoes, stock powder, water and beans and simmer for 4 minutes or until liquid has reduced slightly. Season with pepper.

Step 3
Using a wooden spoon, make four holes in the tomato mixture and crack one egg into each hole. Cover and simmer for 5 minutes or until eggs are just cooked.

Serving suggestion: serve with wholegrain toast and fresh herbs such as parsley, coriander or chives.

Tips

  • Adding beans to this dish increases the fibre content. Eating a diet high in fibre can help reduce your risk of bowel cancer.
  • Eggs provide a low cost, easy to prepare source of protein and other nutrients such as folate, vitamin D and iron.
  • Capsicum is a source of vitamin C. Vitamin C supports the immune system.

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze leftover stock in an airtight container for later use.
  • Leftover beans can be drained and stored in the refrigerator or freezer or added to salads such as our classic bean salad.

  • Green and yellow capsicums are generally cheaper than red.
  • Choose vegetables in season. They will be cheaper, tastier and better quality.
  • Making stock using boiling water and stock powder is generally cheaper than using pre-made liquid stock.

Rating

3
(2)

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