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)
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
Utensils
Cooking Steps
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
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