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Recettes/Butterbean shakshuka.md

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+---
+type: recipe
+date: 2024-03-11T19:18
+maturity: graine
+duration:
+---
+
+- **Servings :** 4
+- **Prep time :**
+- **Cook time :**
+# Ingredients
+
+- 30 ml (2 T) olive oil
+- 2 cloves garlic, crushed
+- 1 onion, chopped
+- 1 x green pepper, seeded and chopped
+- 1 x 400 g Rhodes Quality Tomatoes, Chopped & Peeled
+- 10 ml (2 t) smoked paprika
+- 5 ml (1 t) ground cumin
+- salt and freshly cracked pepper
+- 1 x 400 g can Rhodes Quality Butter Beans
+- 4 large eggs
+- 65 ml (¼ C) fresh parsley, chopped
+
+**to serve**: fresh crusty bread,Heat the oil in a heavy bottomed saucepan.
+
+# Instructions
+
+1. Cook the garlic and onion until softened.
+2. Add the green pepper and fry for a few minutes more.
+3. Add the Rhodes Quality Tomatoes.
+4. Add the paprika and cumin and season to taste.
+5. Simmer the sauce over a low heat until thickened.
+6. Add the Rhodes Quality Butter Beans and simmer to heat through.
+7. Make four wells in the tomato sauce and crack four eggs into the wells.
+8. Cover with a lid and continue to simmer until the eggs are cooked to your liking.
+9. Top with parsley and serve immediately with the fresh bread.
+
+---
+
+A green twist on shakshuka, this is super creamy and flavourful and it literally takes ten minutes to make. A beany twist on a recipe I wrote for my column a while back, the butterbeans really add to this. Go for nice big fat ones if you can because it makes all the difference. I love [@boldbeanco](https://www.instagram.com/boldbeanco/). Add as many eggs as you fancy and if you want to make it vegan, go for a vegan yog and omit the eggs. It is still DELICIOUS.
+
+serves 2-4  
+- Olive oil  
+- 1 bunch spring onions, finely chopped  
+- 2 garlic cloves, finely grated  
+- Thumb sized piece of ginger, finely grated  
+- 1/2-1 large green chilli, finely chopped (depending on how much you like heat)  
+- 150g spinach  
+- 450g large butter beans (drained weight)
+For the green yogurt  
+- 1 large bunch coriander  
+- Handful Thai basil (optional)  
+- 2 tbsp tahini  
+- 150g Greek yogurt  
+- 1 whole garlic clove  
+- 1 tsp ground coriander seed  
+- Good pinch of salt  
+- 2 tbsp toasted sesame oil  
+- 2 tbsp water  
+- 3-4 eggs  
+
+
+# Instructions
+
+In a large deep frying pan or casserole pan with a lid, add a glug of olive oil and cook the spring onion, garlic, ginger and chilli until softened.  
+
+Add the spinach and cook until wilted down.
+
+Rinse and drain the butterbeans.
+
+In a high speed blender blend the green yogurt mix until smooth (add more water if needed)
+
+Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine.
+
+Create 3-4 wells in the beans depending on how many eggs you are cooking
+
+Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set.
+
+Serve with more finely chopped chilli, fresh coriander and cracked black pepper.
+
+# Sources
+https://rhodesquality.com/recipes/butter-bean-shakshuka/
+https://www.instagram.com/p/CxhmvcFKCso/