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Shakshuka with broad beans and labneh

Shakshuka with broad beans and labneh

Name: Shakshuka with broad beans and labneh
Prep time: 50 min
Cook time: 1 h 25 min
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 tbsp olive oil; 1 tsp cumin seeds; Pinch chilli flakes; 2 bay leaves; 2 large red onions, roughly chopped; 2 x 400g tins chopped tomatoes; 500g broad beans, skinned; 4 large free-range eggs; 150g artichoke hearts in oil, drained and sliced; Large handful fresh flatleaf parsley, roughly chopped; 180g labneh or thick greek yogurt (we used Total full-fat greek yogurt); Wholemeal flatbreads to serve

Easy
May 2017

Easy
May 2017

Serves 4
Hands-on time 50 min, simmering time 1 hour 25 min

In every part of the world you can find a breakfast based on eggs and tomatoes. Naomi Devlin adds broad beans and artichokes to her shakshuka, but you can try French beans, steamed kale, chard or fresh peas.

Vegetarian recipes

Nutrition: per serving

Calories: 214kcals
Fat: 13.7g (3.5g saturated)
Protein: 9.4g
Carbohydrates: 10.4g (7.9g sugars)
Fibre: 5.7g
Salt: 0.5g

Nutrition: per serving

Calories: 214kcals
Fat: 13.7g (3.5g saturated)
Protein: 9.4g
Carbohydrates: 10.4g (7.9g sugars)
Fibre: 5.7g
Salt: 0.5g

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Ingredients

4 tbsp olive oil
1 tsp cumin seeds
Pinch chilli flakes
2 bay leaves
2 large red onions, roughly chopped
2 x 400g tins chopped tomatoes
500g broad beans, skinned
4 large free-range eggs
150g artichoke hearts in oil, drained and sliced
Large handful fresh flatleaf parsley, roughly chopped
180g labneh or thick greek yogurt (we used Total full-fat greek yogurt)
Wholemeal flatbreads to serve

4 tbsp olive oil
1 tsp cumin seeds
Pinch chilli flakes
2 bay leaves
2 large red onions, roughly chopped
2 x 400g tins chopped tomatoes
500g broad beans, skinned
4 large free-range eggs
150g artichoke hearts in oil, drained and sliced
Large handful fresh flatleaf parsley, roughly chopped
180g labneh or thick greek yogurt (we used Total full-fat greek yogurt)
Wholemeal flatbreads to serve

Method

For the tomato sauce, put the oil, cumin seeds, chilli flakes and bay leaves in a frying pan with a lid over a low heat and cook gently for a few minutes. Add the onions and a pinch of sea salt, then cook gently for at least 15 minutes until the onions are soft and pale pink. Add the tomatoes, put the lid on the pan and leave to simmer gently for about an hour, stirring occasionally. Add a little water if the sauce gets too thick. Discard the bay leaves.
When the sauce is almost done, steam the broad beans for 3-4 minutes until just tender, then refresh in cold water and set aside.
Make 4 indentations in the tomato sauce and crack an egg into each. Simmer gently, uncovered, for 5-10 minutes until the whites start to turn opaque, then cover and simmer for a few more minutes until the whites are cooked through but the yolks are still runny.
Serve each person an egg and its sauce, scattered with broad beans, artichoke hearts and parsley. Dot each plate with labneh or yogurt and serve with flatbread.

Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).

Method

For the tomato sauce, put the oil, cumin seeds, chilli flakes and bay leaves in a frying pan with a lid over a low heat and cook gently for a few minutes. Add the onions and a pinch of sea salt, then cook gently for at least 15 minutes until the onions are soft and pale pink. Add the tomatoes, put the lid on the pan and leave to simmer gently for about an hour, stirring occasionally. Add a little water if the sauce gets too thick. Discard the bay leaves.
When the sauce is almost done, steam the broad beans for 3-4 minutes until just tender, then refresh in cold water and set aside.
Make 4 indentations in the tomato sauce and crack an egg into each. Simmer gently, uncovered, for 5-10 minutes until the whites start to turn opaque, then cover and simmer for a few more minutes until the whites are cooked through but the yolks are still runny.
Serve each person an egg and its sauce, scattered with broad beans, artichoke hearts and parsley. Dot each plate with labneh or yogurt and serve with flatbread.

Recipe is from Naomi Devlin’s cookbook Food for a Happy Gut (£20, Headline).

delicious. tips

If you make the tomato sauce in advance, this dish can be on the table in 10 minutes.
Labneh is a thick, strained yogurt available from Tesco and Middle Eastern grocers.

Recipe By

Find out more about author and teacher Naomi Devlin.

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