One-pan black bean shakshuka

Let Texas meet Mexico in this Middle Eastern-style brunch. Leave out the eggs for a really quick vegan chilli that you can use to fill burritos or tacos

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 260
fat 11g
saturates 2g
carbs 21g
sugars 0g
fibre 9g
protein 14g
salt 0.25g

Ingredients

1 large onion
2 peppers
2 tbsp olive oil
½ tsp cumin seeds
2 garlic cloves
2 tsp smoked paprika
1 tsp dried oregano
1-2 tsp chipotle paste , to taste
400g can chopped tomatoes
400g can black beans , drained and rinsed
4 eggs
fresh coriander leaves
warm tortillas or flatbreads
avocado slices or guacamole
soured cream or yogurt
lime wedges
hot sauce

Method

Finely slice the onion and deseed and slice the peppers, then heat a wide, deep frying pan over a medium heat and pour in a good glug of olive oil. Scatter in the onion and peppers along with a pin of salt and the cumin seeds. Cook gently for 8-10 mins, stirring every now and then, until soft and starting to colour. Grate the garlic and add that, then sprinkle over the paprika, oregano and stir in the chipotle paste. Stir for a minute or two until fragrant and the paste is toasted.
Tip in the tomatoes and black beans, season with a little more salt and pepper, then bring to a gentle simmer. Leave to bubble gently, uncovered, for 15-20 mins, stirring occasionally, until thick. Use the back of a spoon to make four little hollows in the sauce. Crack an egg into each one, season the eggs lightly, then cover the pan with a lid and cook gently for 5-6 mins or until the whites are just set but the yolks are still soft. Take the pan to the table and finish with coriander scattered over the top. Serve with warm tortillas, sliced avocado or guacamole, soured cream or thick yogurt, lime wedges for squeezing over and hot sauce on the side so everyone can build their own plate.