Black bean shakshuka

Ingredients

• Cooking oil spray
• 1 Onion
• 1/2 tsp Fennel seeds
• 1/2 tsp Cumin seeds
• 2 Garlic cloves
• 1 Red chilli
• 1 tsp Smoked paprika
• 1/4 tsp Cayenne pepper
• 1 each Red and yellow pepper
• 1/2 lemon Lemon zest
• 2 x 400g Tins chopped tomatoes
• 400g Tin black beans
• 75g Baby leaf spinach
• 4 Medium eggs
• 30g Feta
• 3 tbsp Chopped fresh flat-leaf parsley

Method

1. 1Mist a medium frying pan with cooking spray. Fry the onion with the fennel seeds and cumin seeds over a medium heat until the onion is soft, about 10 minutes. Add a splash of water if it starts to get too dry.
2. 2Add the garlic and chilli and cook for 2-3 minutes. Toss in the ground spices and peppers, frying until the peppers are just soft. Stir in the lemon zest and tomatoes and simmer for 5 minutes.
3. 3Add the beans and spinach, and season with salt and freshly ground black pepper. Bring to the boil for 5 minutes then reduce the heat. Create four wells in the sauce and crack an egg into each. Cook for 5 minutes uncovered, then 2 minutes covered, until the whites are set but the yolks are still runny.
4. 4Serve topped with the crumbled feta and chopped parsley.