With a fresh cafetiere of coffee I’m enjoying an amazing brunch of Shakshuka with a Mexican twist. As I’m medically able to eat eggs I do this as a protein assistance, unlike most of my posts this recipe is vegetarian but not vegan as it includes eggs.
Start by preparing the base. The longer this can cook for the better. Chop onion, green pepper, red chilli, garlic, corainder and fresh tomatoes. Add to a large frying pan with a little oil and turn to a medium heat. As thee vegetavles start to cook add red kidney beans.
Continue to cook for 10 minutes before adding a tin of chopped tomatoes, turn the heat down a notch and simmer for 20 minutes until the vegetables form a chunky chilli consistency.
Turn the heat back to a medium setting. Form a small dent in the vegetable mix and crack an egg into the dent. Repeat this for each portion you are serving.
Cook for 20 minutes or until the eggs are cooked. I like a well cooked yolk so I flip the egg at the end very briefly. Serve with a few tortilla chips.
I hope you enjoy this dish. It’s a great breakfast / brunch for a busy day as it’s full of healthy, tasty veggies and protein.
One thought on “Chilli Bean Shakshuka”
This looks like a delicious combination!