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Butter bean shakshuka recipe
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6 ratings
This simple shakshuka, made with butter beans and green veg, makes a healthy brunch or lunch that's high in protein and 2 of your 5-a-day! Serve with some crusty bread to dip into those gorgeous golden yolks. See method
Ingredients
- 1½ tbsp vegetable oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 10g fresh flat-leaf parsley, stalks chopped, leaves torn
- 2 courgettes, trimmed and chopped
- 2 spring onions, whites chopped, greens sliced
- 570g jar queen butter beans (or 2 x 400g tins regular butter beans), drained and rinsed
- 200g baby spinach
- 60g reduced-fat salad cheese
- 4 large eggs
- 15g butter
- small pinch crushed chillies
- crusty bread, for dipping (optional)
2 of your 5-a-day and high in protein, which supports the maintenance of normal bones
Each serving contains
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Energy
1395kj
334kcal
17%
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Fat
17g
25%
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Saturates
5g
25%
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Sugars
4g
4%
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Salt
1.6g
27%
of the reference intake
Carbohydrate 20.4g
Protein 19.9g
Fibre 8.3g
Method
- Heat 1 tbsp oil in a lidded frying pan over a medium heat. Cook the onion for 10 mins, stirring often, adding the garlic, 1 tsp smoked paprika and the parsley stalks for the last 1 min. Add the remaining oil, the courgettes, spring onion whites and a pinch of salt. Increase the heat to mediumhigh and fry for 10 mins, stirring occasionally, until the courgettes are turning golden.
- Stir in the butter beans and spinach, then cover and cook for 2 mins. Mix well to wilt the spinach, crumble over the cheese, then make 4 wells in the mixture and crack in the eggs. Cover and cook over a medium heat for 6-8 mins until the egg whites are set but the yolks are still runny (or until cooked to your liking).
- Meanwhile, melt the butter in the microwave. Mix in the crushed chillies, a pinch of salt and the remaining 1 tsp smoked paprika. Scatter the spring onion greens and parsley leaves over the eggs, then drizzle over the spiced butter. Serve with crusty bread, if you like.
See more Egg recipes