Smoky black bean shakshuka with feta

Name: Black bean shakshuka recipe
Yield: 4
Ingredients: 40.00 ml olive oil, plus extra to serve; 1 onion, finely chopped; 2 carrots, coarsely grated; 2 zucchini, coarsely grated; 3 garlic cloves, crushed; 75g chipotle sauce; 30.00 ml each ground cumin; 1 bunch coriander, stalks finely chopped, leaves roughly chopped; 2 x 400g cans crushed tomatoes; 2 x 400gs can black beans, rinsed then drained; 4 eggs; 150g Greek feta, crumbled; Chilli flakes & warm za’atar flatbread, to serve (optional)

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by delicious. team

delicious. team

Jun 30, 2023

Shake up your weekend brekkie with this hearty vegetarian shakshuka recipe.

2 tbs olive oil, plus extra to serve
1 onion, finely chopped
2 carrots, coarsely grated
2 zucchini, coarsely grated
3 garlic cloves, crushed
1/2 cup (75g) chipotle sauce (or 1 tbs smoked paprika)
1 1/2 tbs each ground cumin & ground coriander
1 bunch coriander, stalks finely chopped, leaves roughly chopped
2 x 400g cans crushed tomatoes
2 x 400gs can black beans, rinsed then drained
4 eggs
150g Greek feta, crumbled
Chilli flakes & warm za’atar flatbread, to serve (optional)

Method

1.

Preheat oven to 220°C.
2.

Heat oil in a large ovenproof frypan over high heat. Add onion, carrot, zucchini and garlic and cook, stirring regularly, for 4 minutes or until vegetables have softened. Add chipotle sauce, ground cumin and ground coriander and stir for 1 minute or until spices are fragrant.
3.

Add coriander stalks, tomatoes, black beans and 2 cups (500ml) water and stir to combine. Bring to the boil, then reduce to a simmer and season. Cook, covered with a lid, stirring occasionally for 15 minutes or until beans are tender and sauce has thickened slightly. Remove from heat and stir in half the coriander leaves.
4.

Use the back of a spoon to make 4 shallow wells in the sauce. Crack an egg into each and season. Scatter feta over the top and bake for 12-15 minutes until egg whites are just firm and yolks still a little runny. Remove from the oven and stand for 7 minutes.
5.

Serve shakshuka directly from the pan, scattered with chilli flakes, remaining coriander leaves and with za’atar flatbread alongside.