Healthy Shakshuka (Pan baked eggs)

Ingredients

• olive or canola oil spray
• medium onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 200 g mushroom, sliced
• 1 medium red capsicum, seeded and diced
• 440 g can salt-reduced baked beans
• 800 g can no-added-salt diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• pepper
• 125 g baby spinach leaves, chopped
• 1/2 punnet cherry tomatoes, halved
• 6 eggs
• 1/2 cup fresh Italian parsley, finely chopped, to serve

Variation:
For extra heat, add 2-3 chopped green chillies or jalapenos when adding canned tomatoes.

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Method

1. Spray a large frypan with oil and place on medium to high heat.
2. Add onion and cook for 3 minutes until softened.
3. Add garlic, mushrooms and capsicum and cook for 5 minutes.
4. Mix through baked beans, canned tomatoes, cumin, paprika and pepper.
5. Increase heat and to bring to the boil then simmer for 5 minutes until slightly thickened.
6. Add spinach leaves and gently mix until they start to wilt; sprinkle over cherry tomatoes.
7. Using a spoon, create 6 little wells, then crack each egg into a well. Cover pan with lid and cook until whites are firm and yolks are just set, about 5 minutes.
8. Remove from heat, top with parsley and serve immediately.

Nutrition Information