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.
The quantities provided above are averages only.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
