Black bean and red pepper shakshuka


2 red peppers
1 large onion
4 garlic cloves
50g spinach leaves or kale
2 x 15ml spoons oil
1 x 5ml spoon cumin
2 x 5ml spoons (heaped) paprika
½ x 5ml spoon chilli powder
2 x 400g cans chopped tomatoes
1 x 400g can black beans
6 eggs

Optional - garnish
30g coriander


Chopping board, vegetable knife, garlic press, large sauté/frying pan, mixing spoon, measuring spoons, can opener, sieve/colander.


  1. Prepare the ingredients:
    - deseed and dice the red peppers;
    - peel and dice the onion;
    - peel and finely chop or crush the garlic;
    - wash and roughly chop the spinach or kale;
    - chop the coriander.
  2. In a large frying pan heat the oil.
  3. Add the diced peppers and onion and cook for 5-7 mins until softened.
  4. Add the chopped garlic, cumin, paprika and chilli powder to the pan. Cook for 3 minutes stirring.
  5. Drain and rinse the black beans. Add the chopped tomatoes and black beans to the pan and mix.
  6. Simmer uncovered on a medium heat for 7-10 minutes.
  7. Stir in the spinach leaves or kale.
  8. Make 6 small wells in the sauce evenly spaced around the pan. Crack 1 egg into each of the wells.
  9. Cover the pan and cook for 8-10 minutes.

Top tips:

  • Try using different types of beans such as red kidney or borlotti.
  • Use canned tomatoes with herbs or chilli for extra flavour.
  • Have the recipe for a smaller portion.


This recipe was kindly donated by Asda Stores Limited.

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil

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