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:
Egg(s) not included
•Veggie
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)
8 unit(s)
Tortilla
(Contains Wheat)
Not included in your delivery
to taste
Oil
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3029 kJ
Energy (kcal)724 kcal
Fat25 g
of which saturates15.8 g
Carbohydrate84.8 g
of which sugars13 g
Dietary Fiber17.2 g
Protein31.6 g
Cholesterol0 mg
Salt5.69 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 and rinse the cannellini beans in a sieve. 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: To avoid turning on your oven, you can warm the tortillas by dry-frying them in a pan instead!
2
- 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 then fry the garlic, beans and white portion of the scallion until softened, 2-3 mins.
3
- Add the chopped tomatoes and the juice of 2 lime wedges (double for 4p).
- Mix well and simmer until warmed through, 3-4 mins.
- Season to taste with salt, pepper and sugar.
4
- Make craters in the sauce and crack in your eggs (1 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.
5
- While the shakshouka cooks, pop the tortillas into the oven to warm, 1-2 mins.
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 warmed tortillas and any remaining lime wedges alongside.
