Bean, tomato & celery shakshuka

Name: Bean, tomato & celery shakshuka
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp olive oil; 4 salad onions, finely chopped; 3 sticks celery, finely diced, plus a few leaves (optional); 2 tbsp tomato purée; ½ tbsp Cooks’ Ingredients Rose Harissa Paste; 700 g jar Bold Bean Co Queen Butter Beans; 4 Waitrose medium British Blacktail Eggs

Honey & Co chef's Sarit Packer and Itamar Srulovich pair butterbeans with fragrant celery and harissa and braise eggs in the bubbling liquid for a new take on a shakshuka. A generous serving for 2 as a hearty dinner, or 4 as part of a brunch spread.

5 out of 5 stars(3) Rate this recipe

VegetarianHealthyHigh fibre1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

2 tbsp olive oil
4 salad onions, finely chopped
3 sticks celery, finely diced, plus a few leaves (optional)
2 tbsp tomato purée
½ tbsp Cooks’ Ingredients Rose Harissa Paste
700g jar Bold Bean Co Queen Butter Beans
4 Waitrose medium British Blacktail Eggs

Method

Heat the oil in a large, deep frying pan or skillet (ideally with a lid). Add the salad onions and celery and fry over a medium heat until fragrant and starting to soften, about 3 minutes.
Add the tomato purée and harissa paste, then mix well until cooked out a little and starting to stick to the bottom of the pan, about 2 minutes.
Add the beans, including their liquid, and ¼ jar water. Bring to the boil and simmer for 5 minutes until everything thickens a little.
Break the eggs into the simmering beans, then sprinkle with seasoning and celery leaves (if using). Cover and cook for 3-4 minutes, until the egg whites are set and the yolks still runny.

Cook’s tip

Our latest favourite pulses are from Bold Bean Co, which come in long, tall jars. We have reintroduced beans and chickpeas to our day-to-day cooking, as they don’t require a long time to soak and boil and are super delicious.