Moroccan Bean Stew with Poached Eggs

Name: Moroccan Bean Stew with Poached Eggs
Cook time: 15 min
Total time: 15 min
Cuisine: Moroccan, African
Ingredients: 1 x 400g tin of chopped tomatoes; 1 x 400g tin of mixed beans, drained and rinsed; 1/4 tsp ground cinnamon; 1 tsp smoked paprika; 1 tsp ground cumin; salt; black pepper; 2 eggs; 2 large handfuls of spinach leaves

4 steps

Cook:15min

Updated at: Thu, 17 Aug 2023 11:31:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

116

High

Nutrition per serving

Calories1138.7 kcal (57%)

Total Fat22.7 g (32%)

Carbs257.2 g (99%)

Sugars12.2 g (14%)

Protein95.9 g (192%)

Sodium1538.3 mg (77%)

Fiber138.5 g (495%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1 x 400gtin of chopped tomatoes

1 x 400gmixed beans

drained and rinsed

¼ tspground cinnamon

1 tspsmoked paprika

1 tspground cumin

salt

black pepper

2eggs

2 handfulsspinach leaves

Instructions

Step 1

Bring a saucepan of water to the boil.

Step 2

Tip the tin of chopped tomatoes into a saucepan along with the beans, cinnamon, paprika and cumin together with some salt and pepper. Bring to the boil, then simmer the stew away for 10 minutes, stirring regularly until it has thickened.

Step 3

Come back to your saucepan of boiling water. Turn down the heat until the water is just burping. Crack the eggs straight into the water. Poach for 3-4 minutes or until the white has set but the yolk is still runny, then carefully lift out with a slotted spoon and drain on kitchen roll.

Step 4

Stir the spinach through the bean stew. When wilted, spoon into a bowl and top with the poached eggs and a good pinch of salt and pepper.