Moroccan · Breakfast

Roasted Black Bean Shakshuka

The kind of Moroccan plate you make on repeat. preserved lemon and olive, a proper roast, and a finish of fresh herbs.

4.5 from 3,937 cooks

Prep30 min

Cook30 min

Serves2

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the preserved lemon and olive elements, and pat the black bean dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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