Herby Green Shakshuka with Butter Beans
2 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Black Pepper | 1 | |
| Butter Beans | 1 | tin |
| Chilli Flakes | 1 | tbsp |
| Ciabatta Rolls | 2 | |
| Coriander | 1 | handful |
| Crispy Onions | 2 | tbsp |
| Cumin Seeds | 2 | tsp |
| Dill | 1 | handful |
| Garlic | 3 | cloves |
| Leek | 1 | |
| Lemon | 1 | |
| Olive Oil | 1 | tbsp |
| Spinach | 200 | g |
| Stock Powder | 2 | tsp |
| Turmeric | 1 | tsp |
| Vegan Mayo | 2 | tbsp |
Instructions
Preheat the oven to 220 degrees / 200 fan / gas mark 7.
Boil the kettle. Top, tail and finely slice the leek. Peel and slice the garlic. Heat a large, deep-sided frying pan over a medium heat with a drizzle of olive oil. Add the leek, garlic and cumin seeds and cook for 3-4 minutes.
Meanwhile, add 1 (2) tbsp of the mayo to a small bowl with the turmeric, the juice of 1/4 (1/2) a lemon and a pinch of salt. Mix to combine and set aside for later. Add the butter beans (no need to drain) to the leek pan with the veg stock. Bring to the boil, then reduce the heat to low and simmer for 3-4 minutes.
Meanwhile, put the ciabatta rolls in the oven for 3-4 minutes until warm and crusty. Strip the dill and coriander leaves from their stalks. Set some of the leaves aside for garnish, then finely chop the rest.
Stir the spinach, chopped herbs and remaining mayo through the sauce with a small splash of water and cook for 1 minute or until the spinach has wilted. Add the juice of 1/4 (1/2) lemon and season with plenty of pepper.
Serve the herby green shakshuka drizzled with the turmeric mayo. Garnish with the chilli flakes, coriander and dill leaves and crispy onions. Drizzle with some olive oil and season with black pepper. Serve the warm ciabatta to the side for dipping.