Shakshouka with Kidney Beans and Marinated Goats Cheese

1-2TBSP OLIVE OIL

1 ONION, SLICED

2 CHORIZO, SKIN REMOVED AND CHOPPED

2 RED CAPSICUMS, SEEDED, AND CUT INTO 1CM PIECES

1 EGGPLANT, SKIN REMOVED AND CHOPPED

2 LOCAL CLOVES GARLIC, SLICED

750G CHOPPED TOMATOES

1 CAN KIDNEY BEANS, DRAINED

1/2 CUP WATER

1/2TSP SMOKED PAPRIKA

2TBSP BROWN SUGAR

1/2 BUNCH FRESH BASIL LEAVES, CHOPPED

1 BUNCH ENGLISH SPINACH

4 FREE RANGE EGGS

1 JAR MEREDITH DAIRY MARINATED GOAT CHEESE

Preheat oven to 180C.
In a large ovenproof skillet add olive oil and over a medium heat gently cook the onion until soft. Add the garlic, eggplant and capsicum (if using chorizo or spicy sausage, add now), and cook for 5 minutes.

Add smoked paprika (cumin/garam masala also ok), brown sugar, half the fresh basil, tomatoes, water, and simmer for 8 minutes. Add the English spinach and kidney beans and cook for a couple of minutes.

Make 4 to 6 little wells in the sauce, and crack the eggs into each well. Scatter the marinated goat cheese over the top and place in the oven for 10 minutes, or until the egg whites have set. Garnish with more fresh Basil.