Harissa Butter Bean Shakshuka with Poached Eggs
Butter beans in a harissa tomato sauce, a poached egg and a spoon of yogurt.
Ingredients
- 2 cans, drained Butter beans
- 1 can (28 oz) Crushed tomatoes
- 1, diced Onion
- 3 cloves Garlic
- 2 tbsp Fogato harissa
- 1 tbsp chopped Preserved lemon (optional)
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tsp Smoked paprika
- 1 tsp Cumin
- ½ tsp Black pepper
- 2 tbsp Olive oil
- to serve Greek yogurt
- a handful Parsley
- 1–2 per person Eggs
- a handful Cilantro (optional)
- to serve Brown rice (optional)
- to serve Fogato honey garlic labneh (optional)
Steps
- Cook the onion in the oil until soft, then the garlic, harissa and spices for a minute.
- Add the tomatoes, preserved lemon and beans and simmer until thick.
- Poach the eggs while the beans simmer.
- Spoon the shakshuka into bowls, set the poached eggs on top, and finish with a spoon of yogurt, olive oil, black pepper and parsley or cilantro. Brown rice on the side if you want it.
- Pair with Fogato honey garlic labneh in place of the yogurt.
Crack eggs into the sauce at the end for a true shakshuka.
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