Butterbean Shakshuka
Course: Breakfast, Lunch, DinnerCuisine: Middle EasternDifficulty: Easy
Servings
2
servingsPrep time
15
minutesCooking time
25
minutesShakshuka is wonderfully versatile – enjoy it as a hearty breakfast, a satisfying lunch, or a quick and tasty dinner!
Ingredients
2 tbsp 2 olive oil
1 1 onion, diced
1 1 red capsicum, diced
2 2 garlic cloves, chopped
1 tsp 1 ground cumin
1 tsp 1 smoked paprika
1/2 tsp 1/2 chilli flakes (optional)
1 can 1 (400g) diced tomatoes
1 can 1 (400g) butterbeans, rinsed and drained
Salt and pepper, to taste
4 large 4 eggs
50 g 50 crumbled feta, for serving (optional)
Fresh parsley and coriander, chopped
Sourdough bread, for serving
Directions
- Heat olive oil in a frying pan over a medium heat. Add the onion and capsicum, cooking for 5 minutes until softened. Stir in garlic, cumin, smoked paprika, and chili flakes, cooking for 1 minute until fragrant.
- Add diced tomatoes and â…“ cup of water, and season with salt and pepper. Stir well, then simmer for 10-12 minutes until the sauce has thickened. Add the butterbeans and stir through, and continue cooking until the beans have warmed through.
- Use a spoon to make four small wells in the sauce. Crack an egg into each well. Cover the frying pan and cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish with feta (if using), parsley and coriander. Serve immediately with bread for mopping up the sauce.
Watch the ‘How-To’ Recipe Video
Notes
- For a boost of greens, stir in a few handfuls of baby spinach leaves when adding the butterbeans—it’s an easy way to add freshness.
- No butterbeans on hand? Chickpeas or cannellini beans are great substitutes!