Basil & Bean Shakshuka

This is a simple twist on one of my favourite brunch dishes easily made with a few store cupboard ingredients. The addition of beans makes for a delicious meal which is high in protein and fibre!

Ingredients:

• 1 large brown onion, diced

• 2 garlic cloves, chopped

• 2 cans of chopped tinned tomatoes, Mutti is my favourite

• 1 tbsp tomato paste

• 1 can of cannelini beans, drained and rinsed

• 1/2 tsp of cumin

• 1 tsp dried oregano

• 4 eggs

• Maldon sea salt & pepper to taste

• 1 bunch of basil

Method:

1. In a medium cast iron skillet or frying pan, sauté the diced the onion in 2 tbsp of EVOO for around 5 minutes over a medium heat stirring occasionally, until turning translucent. Season with some salt - this helps draw out the moisture and speed up the cook time. Add the 2 garlic cloves and sauté until fragrant.

1. Add the tomato paste, chopped tomatoes, beans, cumin, oregano, 10 chopped basil leaves, 1/2 a teaspoon of sea salt and cracked black pepper. Stir and leave to simmer, stirring occasionally for 15- 20 minutes.

2. Before adding the eggs, taste and adjust seasoning. Make 4 wells with the back of a spoon, cracking an egg into each hole. Continue to simmer until the eggs are partially cooked - around 5 minutes - before covering with a pan until the eggs are cooked through.

3. Garnish with fresh basil before serving - enjoy!