White Bean Shakshouka
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.
Tags:
Veggie
•Egg(s) not included
•One Pan
Allergens:
Milk
•Wheat
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Cannellini Beans
½ unit(s)
Lime
1 unit(s)
Garlic
5 grams
Coriander
2 unit(s)
Scallion
1 sachet(s)
Central American Style Spice Mix
1 pack(s)
Chopped Tomatoes
100 grams
Goat's Cheese
(Contains Milk)
4 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Avocado
Not included in your delivery
to taste
Oil
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3129 kJ
Energy (kcal)748 kcal
Fat36.9 g
of which saturates15.7 g
Carbohydrate70 g
of which sugars12.7 g
Dietary Fiber17.2 g
Protein29.5 g
Cholesterol0 mg
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
Instructions
1
- Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain the cannellini beans. Quarter the lime.
- Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
- Trim and thinly slice the scallion. Keep the white and green parts separate.
TIP: Alternatively, you can warm your tortillas by dry-frying them in the pan.
2
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the Central American spice mix for 1 min.
- Add a drizzle of oil to the pan and fry the garlic, beans and white portion of the scallion, 2-3 mins.
3
- Add the chopped tomatoes and the juice of 2 lime wedges (double for 4p).
- Mix well and simmer for 3-4 mins.
- Season to taste with salt, pepper and sugar.
4
- Crack your eggs (1 per person) into the tomato sauce.
- 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.
5
- Meanwhile, pop half the tortillas (double for 4p) 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.
TIP: If you prefer, warm the tortillas by dry-frying them in the pan for 1-2 mins.
6
- Divide the white bean shakshouka between bowls.
- Garnish with the chopped coriander and green of the scallion.
- Serve with the warm tortillas, avocado chunks and any remaining lime wedges.
