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Green Mexican shakshuka
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100g smoked streaky bacon, chopped
1 bunch salad onions, sliced
1 green pepper, deseeded and diced
1 large courgette, diced
2 cloves garlic, finely chopped
28g pack coriander, most finely chopped, a few leaves reserved for garnish
2-3 fresh jalapeños, deseeded and sliced
1 tsp ground cumin
400g can black eyed beans, drained and rinsed
160ml can coconut cream
1 lime, zested, then cut into quarters
200g fresh spinach, washed and dried on kitchen paper
4 Waitrose British Blacktail Medium Free Range Eggs
1. Fry the bacon in a large, lidded frying pan over a medium high heat for 2-3 minutes, or until the bacon has rendered out much of its fat. Add the salad onions, pepper and courgette, and continue to fry for 2-3 minutes until the vegetables have started to soften.
2. Add the garlic, coriander, most of the jalapeños and cumin, and stir for a further minute. Add the black eyed beans, the coconut cream and the lime zest, then season. Bring to a simmer, then turn down the heat immediately.
3. Add the spinach to the pan. Leave to wilt down, then stir through. Make 4 gaps in the mixture and crack an egg into each one. Cover and leave to cook for around 5 minutes until the egg whites are just cooked through.
4. Sprinkle with the reserved coriander leaves and jalapeños, then serve at the table with the lime wedges for squeezing over. Delicious with soft tortillas.
This recipe was first published in June 2018.