Kid Approved: Mexi-Bean Shakshuka

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs small sweet potato
• 2clov garlic
• 380g black beans
• 10g Tex-Mex seasoning
• 50g tomato paste
• 400g diced tomatoes
• 1pcs avocado
• 150g corn chips
• 15ml olive oil
• 2pcs egg

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Thinly slice the onion. Peel the sweet potato and cut into 2cm chunks. Crush or finely chop 2 garlic cloves. Drain and rinse half the beans*.
2. Step 2 — Start sauce
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and sweet potato, stirring, for 3-4 mins until the onion is softened. Add the garlic, Tex-Mex seasoning and half the tomato paste* and cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer sauce
   Add the tomatoes, beans and 125ml (½ cup) water to the sweet potato mixture and bring to the boil. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 17 mins. Cook, uncovered, for a further 5 mins or until slightly thickened and the sweet potato is tender. Taste, then season with salt and pepper.
4. Step 4 — Cook eggs
   Make 2 egg-sized indents in the tomato mixture and crack 2 eggs into the indents. Cook, covered, for 3-4 mins until the eggs are cooked to your liking. Remove the pan from the heat.
5. Step 5 — Serve up
   Slice the avocado. Divide the shakshuka among bowls and serve with the avocado and corn chips. Enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Eier, Sulfit