Black Bean Shakshuka With Spelt and Chia seed Dippers

Ready in: 20 minutes
Serves: 4 people


  • Olive oil, for cooking
  • 4 eggs
  • 1 small brown onion, diced 
  • 2 garlic cloves, crushed 
  • 2 x 400g cans of crushed tomatoes 
  • 1 x 400g can of black beans, drained and rinsed 
  • 1 tsp nutmeg
  • ½ tsp cumin
  • ½ tsp allspice 
  • Pinch of cinnamon
  • Fresh basil leaves, to taste 
  • 4 slices of Macro Organic Spelt and Chia seed bread 


  1. In a deep pan, add a splash of olive oil and heat over a medium - high heat. 
  2. Add onion and garlic and stir for 2-3 minutes or until the onion becomes translucent. 
  3. Add tomatoes, nutmeg, cumin, all spice, cinnamon and fresh basil. Add beans. 
  4. Cook for 3-4 minutes until bubbling. Crack eggs directly into the sauce and pop a lid over the top. Cook for 5-6 minutes (or until eggs are cooking to your liking).
  5. Toast the Macro organic Spelt and chia bread and slice into strips (these are your dippers!) 
  6. Eat straight from the pan! Dip your toast into the pan and enjoy. 


  1. You can make in little individual ramekins for single serves,