My family absolutely love Shakshuka and we make it often (see main page for link) and this is a bit of a take on that recipe.
Sunday nights are usually easy cooking nights, and more often than not include eggs in some form ... so it was an easy transition to come up with this one-pot dish (don't you just love that!).
We also like a bit of spice (read into that heat!), so whilst you can definitely tone this down with using red pepper flakes, you can dial it up by using either fresh chilli or chilli flakes ... whatever you prefer.
This recipe gives 6 good sized serves, and with that I normally serve freshly toasted sourdough bread and a big green salad, but if you have some potatoes that you would like to use up then consider doing this recipe (see main page for link to recipe) which I did on one night we had the frittata, I just cooked them first at the slightly higher temperature I needed for the frittata (but for a shorter time), took them out of the oven, covered them with Alfoil and popped the Frittata in to cook for it's 10 to 12 minutes ... perfect accompaniment.
If you don't have black beans you can use any bean you like (chick peas work well), but the colour of the black beans really does look gorgeous again the yellow of the eggs, the green of the spinach, and the red of the pepper.
Leftovers are fabulous cold the next day for either brekkie or lunch, and will keep well for three days in the fridge if necessary.
You will need a large skillet for this recipe, one that will go into the oven for the final bake.