Italian style shakshuka or eggs and beans

Hello lovely people 😉 I haven’t done a post in an age, even though there are quite a few drafts just waiting here for my attention – oops! This one is a very handy and tasty one pot wonder which is enough for four for a light lunch or brunch or two hungry people for dinner!

2 tblsp olive oil

1 red onion, diced

2 cloves garlic, crushed

1 red pepper, chopped

2 portobello mushrooms, chopped

1 tsp italian dried herb mix

1 tsp tomato puree

2 tins cherry tomatoes

2 tins cannellini beans, drained

handful of baby spinach leaves

4 large eggs

salt pepper and grated parmesan

Heat the oil in a large shallow pan – I love using my cast iron 30cm pan which comes with a lid and is probably my favourite piece of kitchen equipment. Add the onion, garlic, mushrooms, pepper and season, allowing the veg to soften but not colour too fast.

Add the dried herbs, puree, tinned tomatoes and beans and stir to combine, allowing them to simmer for a few minutes. Follow by adding the spinach, more than you think you need as it shrinks to nothing! Once the veg base has reduced a small bit and is looking good – about five minutes, make 4 wells and crack an egg into each. Season and let this gently simmer with the lid on (use a baking tin if your pan doesn’t have a lid) until the eggs are set – about five minutes.

Sprinkle with parmesan and serve with toast.

or bacon on the side 🙂

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