Black Bean Shakshuka


Recipe from award-winning, registered nutritionist Rob Hobson in partnership with LoSalt


  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, chopped
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tbsp tomato puree
  • 1 tbsp chipotle paste
  • 2 cans cherry tomatoes
  • 400g can black beans
  • LoSalt
  • Black pepper
  • 4 large eggs
  • Coriander, chopped


  1. Heat the oil in a deep-sided frying pan set over a medium heat. Add the onions and garlic then fry for 5 minutes until softened. Stir in the spices and cook for 30 seconds until fragrant then add the tomato puree, chipotle paste, tomatoes and black beans. Season with LoSalt and pepper then cook for 15 minutes.
  2. Make 4 wells in the tomato mixture and crack an egg into each. Place the lid on the pan and cook for 4 minutes or until the eggs are cooked to your liking.
  3. Sprinkle over the coriander before serving in bowls.