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
1 unit(s)
Egg (Optional)
to taste
Oil
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.
