The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 100g feta (Milk)
- 1 tsp chilli flakes
- 3 spring onion
-
400g passata(tomatoes, salt, citric acid)
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 2 pepper
- 2 large potatoes
- 4 egg (Eggs)
- 2 onion
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 4 garlic clove
Allergens
Contains:
Milk, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 95Kcal | 536Kcal |
| 396kJ | 2244kJ | |
| Fat | 4.3g | 24g |
| of which saturates | 1.4g | 7.7g |
| Carbohydrates | 9g | 53g |
| of which sugars | 2.5g | 14g |
| Protein | 4.1g | 23g |
| Salt | 0.27g | 1.5g |
| Fibre | 2.6g | 15g |
1/3 daily fibre
4 of 5 a day
Low sat fat
Mexican-style Shakshuka with Roast Potato, Feta & Chilli Oil
A Northern African classic gets a Mexican-inspired twist in our version of shakshuka. You'll make a spiced tomato sauce and simmer creamy butterbeans and sweet charred peppers. Crack in your eggs and cook until gooey. Serve with a zesty chilli oil for the perfect bite.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small frying pan, a sieve, a grater & a measuring jug
Roast the potato
- Dice the potatoes into 1cm chunks and add to the lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper. Roast for 22-25 mins, until softened and golden
Shakshuka time
- Meanwhile, thinly slice the onions. Dice the peppers into 1cm chunks. Drain and rinse the butterbeans. Finely chop or crush the garlic
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the Mexican spice and half the garlic to the pan and cook for a further 1 min, then stir in the passata, beans and 150ml water. Bring to the boil, then lower the heat and simmer for 5-6 mins, until thickened slightly. Season with salt and pepper
Make the chilli oil
- Meanwhile, roughly chop the coriander. Zest and halve the lime
- Thinly slice the spring onions, then add to the small bowl with the lime zest, chilli flakes and remaining garlic
- Heat the small frying pan with 2 tbsp oil on high heat for 1 min, until smoking, then carefully pour the oil over the garlic mixture. Set aside
Cook the eggs
- Preheat the grill to high (240C)
- Stir the roasted potato, half the coriander and half the lime juice into the tomato sauce. Season to taste
- Create 4 wells in the sauce and gently crack in the eggs. Simmer for 2 mins, then crumble over the feta
- Place the shakshuka under the grill for 4-5 mins, until the whites have set and the yolks are still runny
Plate up
- Share the shakshuka into bowls and drizzle over the chilli and spring onion oil
- Garnish with the remaining coriander and lime, cut into wedges
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