Weight Watchers black bean shakshuka recipe

This delicious Weight Watchers black bean shakshuka created by WW (opens in new tab) – the new Weight Watchers, (opens in new tab) is so easy to make. Great for breakfast, lunch or dinner, this versatile Middle Eastern dish is bursting with flavour! This mouth-watering shakshuka is the perfect one-pot that takes only 30 mins to cook and saves on washing up too. The warming spices of paprika, cayenne pepper and fresh red chillies make this dish a fiery choice. A heap or two of spinach will count towards your 5-a-day. The black beans and eggs in this recipe give it plenty of protein to keep you fuller for longer. It's the perfect, guilt-free family meal.

Ingredients

• Calorie controlled cooking spray
• 1 onion, finely diced
• ½ tsp each fennel and cumin seeds
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• 1 tsp smoked paprika
• ¼ tsp cayenne pepper
• 1 red and 1 yellow pepper, deseeded and finely sliced
• Grated zest of ½ lemon
• 2 x 400g tins chopped tomatoes
• 400g tin black beans, drained and rinsed
• 75g baby leaf spinach
• 4 eggs
• 30g feta, crumbled
• 3 tbsp chopped fresh flat-leaf parsley

Method

1. Mist a medium frying pan with cooking spray. Fry the onion with the fennel seeds and cumin seeds over a medium heat until the onion is soft – about 10 minutes. Add a splash of water if it starts to get too dry.
2. Add the garlic and chilli, and cook for 2-3 minutes. Toss in the ground spices and peppers, frying until the peppers are just soft. Stir in the zest and tomatoes; simmer for 5 minutes.
3. Add the beans and spinach, and season to taste. Bring to the boil for 5 minutes, then reduce the heat. Create four wells in the mixture and crack an egg into each. Cook for 5 minutes, uncovered, and then 2 minutes, covered, until the whites of the eggs are set but the yolks are still runny.
4. Serve topped with the crumbled feta and chopped parsley.