Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Butter bean shakshuka recipe

5 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

Serves 4
Takes 35 mins
334 calories / serving
Healthy
Vegetarian
Gluten-free

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

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