Mixed bean shakshuka recipe

13 ratingsRate
  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 351 calories / serving
  • Healthy
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(h)mixed bean shakshuka One Mag March TESCO

They say lentils are one of the most versatile ingredients you can have in your cupboards, why not put it to the tes with this delicious and speedy family meal.

Fry the onion in the oil to soften, then add the garlic and jalapeños; fry for 2-3 minutes. Add the peppers and fry until soft. Add the tomatoes, cumin, paprika and chilli powder; season. Cook for 5 minutes.

Add the chickpeas, kidney and borlotti beans and 50ml (2fl oz) water; bring to the boil. Make 4 holes in the mix, crack an egg into each and reduce the heat. Cook for 5 minutes or until the eggs set.

Add the lemon juice, feta and parsley. Serve warm with toasted pitta bread. 

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  • Ingredients

  • 1 onion
  • 15ml (1tbsp) olive oil
  • 4 garlic cloves
  • 2 jalepenos
  • 1 red pepper
  • 1 yellow pepper
  • 3 x 400g (13oz) tins chopped tomato
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • 1tsp chilli powder
  • 1 x 210g (7 1/2oz) tin chickpeas, drained
  • 1 x 210g (7 1/2oz) tin red kidney beans, drained
  • 400g (13oz) tin borlotti beans, drained
  • juice 1/2 lemon
  • 4 eggs
  • 100g (3 1/2oz) feta, crumbled
  • handful parsley, chopped
  • toasted pitta, to serve
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  • Calories
    351
    18%
  • Sugar
    14g
    16%
  • Fat
    16g
    22%
  • Saturates
    6g
    29%
  • Salt
    1.5g
    25%
of an adult's Reference Intake daily amount.
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