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.

• 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.