gribse
ecdfa2f7c4
git-subtree-dir: temp-repo git-subtree-split: 6688605ad41f49d1eccead8d29421c658cad0100
84 lines
No EOL
2.9 KiB
Markdown
Executable file
84 lines
No EOL
2.9 KiB
Markdown
Executable file
---
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type: recipe
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date: 2024-03-11T19:18
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maturity: graine
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duration:
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---
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- **Servings :** 4
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- **Prep time :**
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- **Cook time :**
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# Ingredients
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- 30 ml (2 T) olive oil
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- 2 cloves garlic, crushed
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- 1 onion, chopped
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- 1 x green pepper, seeded and chopped
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- 1 x 400 g Rhodes Quality Tomatoes, Chopped & Peeled
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- 10 ml (2 t) smoked paprika
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- 5 ml (1 t) ground cumin
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- salt and freshly cracked pepper
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- 1 x 400 g can Rhodes Quality Butter Beans
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- 4 large eggs
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- 65 ml (¼ C) fresh parsley, chopped
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**to serve**: fresh crusty bread,Heat the oil in a heavy bottomed saucepan.
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# Instructions
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1. Cook the garlic and onion until softened.
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2. Add the green pepper and fry for a few minutes more.
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3. Add the Rhodes Quality Tomatoes.
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4. Add the paprika and cumin and season to taste.
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5. Simmer the sauce over a low heat until thickened.
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6. Add the Rhodes Quality Butter Beans and simmer to heat through.
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7. Make four wells in the tomato sauce and crack four eggs into the wells.
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8. Cover with a lid and continue to simmer until the eggs are cooked to your liking.
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9. Top with parsley and serve immediately with the fresh bread.
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---
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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](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.
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serves 2-4
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- Olive oil
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- 1 bunch spring onions, finely chopped
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- 2 garlic cloves, finely grated
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- Thumb sized piece of ginger, finely grated
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- 1/2-1 large green chilli, finely chopped (depending on how much you like heat)
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- 150g spinach
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- 450g large butter beans (drained weight)
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For the green yogurt
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- 1 large bunch coriander
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- Handful Thai basil (optional)
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- 2 tbsp tahini
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- 150g Greek yogurt
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- 1 whole garlic clove
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- 1 tsp ground coriander seed
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- Good pinch of salt
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- 2 tbsp toasted sesame oil
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- 2 tbsp water
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- 3-4 eggs
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# Instructions
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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.
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Add the spinach and cook until wilted down.
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Rinse and drain the butterbeans.
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In a high speed blender blend the green yogurt mix until smooth (add more water if needed)
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Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine.
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Create 3-4 wells in the beans depending on how many eggs you are cooking
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Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set.
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Serve with more finely chopped chilli, fresh coriander and cracked black pepper.
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# Sources
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https://rhodesquality.com/recipes/butter-bean-shakshuka/
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https://www.instagram.com/p/CxhmvcFKCso/ |