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Oats and Beans Shakshuka

 INGREDIENTS:

  1. Kidney Beans, White Beans or Black Beans, cooked, 1/2 cup 
  2. Rolled Oats 1/4 cup
  3. Eggs, 2
  4. Olive oil, 1 tbsp
  5. Onion, 1 finely chopped
  6. Garlic Cloves, 3-4, minced
  7. Tomato, 3, pureed
  8. Bell Pepper, 1/2, finely chopped
  9. Cumin Powder, 1/2 tsp
  10. Paprika Powder, 1/2 tsp
  11. Black Pepper Powder, 1/4 tsp
  12. Dried Oregano, 1/2 tsp
  13. Salt to taste
  14. Green Chilis, 1-2 finely chopped
  15. Fresh Parsley, 1-2 tbsp, finely chopped
  16. Water as required

METHOD:

Serving size: 2

Heat oil in a wide skillet. Add onion and bell pepper and sauté until softened.  Add garlic and green chilis and cook for another 20 seconds.

Add the tomato puree, cumin powder, paprika powder, black pepper, oregano and salt. Cook for 5-7 minutes until the sauce thickens.

Add the beans and rolled oats. Pour in water and mix well. Simmer gently for 4-5 minutes until the oats soften and the mixture thickens.

Make two wells in the mixture and crack an egg into each well. Cover the skillet and cook over low heat until the egg whites are set while the yolks remain soft.

Garnish with chopped parsley leaves, then sprinkle with black pepper and a pinch of paprika.

Serve with crusty bread or garlic toast and pickled red onions.





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