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Butter bean shakshuka recipe

Butter bean shakshuka recipe

6 ratings

Created by The Tesco Real Food team

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

  • Energy

    1395kj
    334kcal     17%

  • Fat

    17g 25%

  • Saturates

    5g 25%

  • Sugars

    4g 4%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 20.4g Protein 19.9g Fibre 8.3g

Method

  1. 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.
  2. 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).
  3. 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.

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