recettes/Recettes/Butterbean shakshuka.md

type	date	maturity	duration
recipe	2024-03-11T19:18	graine

• 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.

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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. 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/