A cross between Huevos Rancheros and Shakshuka: a delicious brunch or lunch or supper – easy and so healthy and hearty. Crisp up some wholewheat tortillas to scoop it up with or roast some tender stem broccoli or sweet potatoes to go with it.
4 tbsp olive oil
1 onion, finely sliced
2 red peppers, diced
6 garlic cloves, crushed
2 tsp sweet paprika
1 tsp cumin
½-1 tsp cayenne pepper
2 x 400g tinned tomatoes
1 tbsp lemon juice
400g tin black beans, drained and rinsed
75g baby leaf spinach
30g feta, crumbled
Small bunch of fresh coriander, roughly chopped
Heat the oil in a large lidded frying pan over a medium heat and add the onion. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.
Pour in the tomatoes and roughly mash. Stir in the lemon juice, bring to a boil, then turn down the heat and simmer for 20 minutes. Taste and season, adding more cayenne if you prefer it spicier.
Stir in the rinsed black beans and spinach. Continue to simmer for 5 minutes.
Make 4 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with feta and coriander and serve.