RED KIDNEY BEAN SHAKSHUKA
5 cherry tomatoes
¼ small onion, finely diced
¼ cup red capsicum, diced
½ cup passata
½ cup red kidney beans, drained and rinsed
1 tablespoon extra-virgin olive oil
Pinch ground paprika
Cracked salt and pepper
Preheat frypan on medium heat with olive oil.
Add the red capsicum, onions and tomatoes and saute until softened and onions are golden in colour. Then add the kidney beans, passata, paprika and salt and pepper, stir until evenly mixed through.
Make two wells in the tomato mixture and crack the eggs into these. Cook eggs to your liking.