with coriander and crumbled goat's cheese
This recipe is a new take on a classic shakshouka. Though it contains the traditional elements of a rich tomato-based sauce and gently simmered eggs, it also has unexpected additions such as lime juice, warmed tortillas and Central American spices.
Allergens
Utensils
Tags
Cannellini Beans
1 pack(s)
Lime
0.5 unit(s)
Garlic
1 unit(s)
Coriander
5 grams
Scallion
2 unit(s)
Central American Style Spice Mix
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Goat's Cheese
100 grams
Tortilla
8 unit(s)
Avocado
1 unit(s)
Chipotle Paste
1 sachet(s)
Oil
to taste
Egg
unit(s)
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
to taste
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain and rinse the cannellini beans in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the coriander (stalks and all). Quarter the lime.
- Trim and thinly slice the scallion. Keep the white and green parts separate.
TIP: To avoid turning on your oven, you can warm the tortillas by dry-frying them in a pan instead!
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the Central American spice mix until fragrant, 1 min.
- Add a drizzle of oil to the pan along with the garlic, beans and the white portion of the scallion.
- Cook until until softened, 2-3 mins.
- Add the chopped tomatoes and the juice of two lime wedges (double for 4p).
- Mix well and simmer until warmed through, 3-4 mins.
- Season to taste with salt, pepper, sugar and a knob of butter.
- Make craters in the sauce and crack in your eggs (one per person).
- Cover the pan and cook for 6-8 mins.
- Remove the lid after 4 mins and crumble over the goat's cheese.
- Simmer uncovered for the remaining cooking time to evaporate any excess water.
- While the shakshouka cooks, pop the tortillas into the oven to warm, 1-2 mins.
- Halve the avocado and remove the pit.
- Cut the avocado into cubes while it's still in its skin, then use a tablespoon to scoop out the chunks into a serving bowl.
- Divide the white bean shakshouka between bowls.
- Garnish with the chopped coriander, the green of the scallion and a drizzle of chipotle paste.
- Serve with the warm tortillas, avocado chunks and any remaining lime wedges for squeezing over.
3747
kJ
Energy (kJ)
896
kcal
Energy (kcal)
37.8
g
Fat
16.2
g
of which saturates
99.7
g
Carbohydrate
16.8
g
of which sugars
16
g
Dietary Fiber
34.2
g
Protein
0
mg
Cholesterol
7.34
g
Salt
