SERVINGS: 2 PREPPING TIME: 5 MINS COOK TIME: 20 MINS

Shakshuka is a vibrant and comforting dish with deep roots in North African and Middle Eastern cuisine, celebrated for its rich flavours, simplicity, and communal nature. It has become a beloved dish worldwide, traditionally made with eggs poached in a spiced tomato and pepper sauce. This quick version, made with salsa and beans, offers a high-fibre twist that’s perfect for busy mornings.

Ingredients
1 X 300g cans Four Bean Mix
300g Tomato Salsa, chunky
Tsp avocado oil
Tsp EACH Cumin & Paprika,
1/2 tsp Chili Flakes
Salt and Pepper to taste
4 Large leaves Kale (40g),
4 Cage Free Eggs (236g)
2 Slices Sourdough (80g)
1 Tablespoon Extra Virgin Olive Oil (10g)

Method
Add the avocado oil and spices to a deep frying pan over medium heat. stir 30 seconds.
Add the beans, salsa, kale and 1 cup of water, cook, stirring occasionally, for 15 minutes or
until the kale wilts and the mixture reduces slightly. Season to taste.
Using the back of a large knife or spoon, make four wells in the mixture.
Crack an egg into each well, being careful not to break the yolk. Cook, untouched, for 5 minutes or until the egg whites are set and the yolks still runny.

Spread each slice of sourdough with 1/2 tbsp Extra Virgin Olive Oil and grill in a hot pan; serve the grilled bread with the Shaksuka.