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 Tomato with Onion & Garlic
100 grams
Goat's Cheese
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Avocado
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
Not included in your delivery
to taste
Oil
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Butter
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.
- 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.
