Bean Shakshouka
with tortillas, avocado and goat's cheese- Milk
- Wheat
- Cereals containing gluten
Ingredients
1 pack(s)
Cannellini Beans
½ unit(s)
Lime
1 unit(s)
Garlic
5 grams
Coriander
1 unit(s)
Scallion
1 sachet(s)
Central American Style Spice Mix
1 pack(s)
Chopped Tomatoes
100 grams
Goat's Cheese
(Contains: Milk)
4 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Avocado
Not included in your delivery
to taste
Oil
unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Drain the beans. Cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Chop the coriander (stalks and all). Trim and thinly slice the scallions, keeping the white and green part separate. Place a pan over a medium heat. Dry-fry (no oil!) the Central American spice mix for 1 min. Add a drizzle of oil to the pan and fry the garlic, beans and whites of the scallion 2-3 mins.
Add the chopped tomatoes and the juice of 2 lime wedges (double for 4p). Mix well and simmer for 3-4 minutes. Season to taste with salt, pepper and sugar. Crack 1 egg per person into the tomato sauce. Cover and cook for 6-8 mins. Remove the lid after 4 mins and crumble over the goat's cheese.
Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins. Halve the avocado and remove the pit. Cut the avocado into chunks (while it's still in its skin), then use a tablespoon to scoop out the flesh into a serving bowl.
Plate up the shakshouka and garnish with the coriander and green of the scallion. Serve with the tortillas, avocado and any remaining lime wedges.
