Posted in Recipes on 03.06.2018
Fava Bean Shakshuka
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions Print recipe?
If you’re anything like me you often have some spare cooked beans or pulses just hanging out in the fridge. I love adding them to salads for extra protein, fibre, taste and texture.
Traditionally shakshuka is served for breakfast but I could eat this thing three times a day. A rich tomato and vegetable sauce that you can spice up to your fiery loving hearts content and deliciously filling fava beans. These small protein and fibre packed beans give such a lovely taste and texture to my take on a very classic and popular Middle Eastern and North African dish.
If you’ve already got your beans cooked then this is so simple to put together in just one saucepan. Simply saute your vegetables, add your tomatoes, beans, seasonings and spices and gently bubble before adding the eggs. You’ll also need a large pan with a lid as it’s the best way to get the eggs to cook without getting rubbery yolks. If you don’t have a lidded pan you can always put the one you do have under a hot grill to help set the eggs. Unfortunately this tends to overcook the yolks (which is good news if you don’t like them runny anyway!)
If you’re wondering why the coconut sugar – quite simply because a pinch of sugar really helps bring out the flavour of tomatoes. Try adding it to any home made tomato sauce – you only need a pinch for a subtle but definite difference!
When I made it to photograph I actually had it for 2 meals because 1) Phil doesn’t do tomatoes as tomatoes and 2) he was away in London for the day. So I can say it also re-heats really well. Crusty bread is almost essential for this to help mop up all that delicious tomato sauce. And because CRUSTY BREAD ?
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Fava Bean Shakshuka
prep: 15 mins / cook: 15 mins / inactive: 0 mins / total: 30 mins / quantity: 2 portions
- Drizzle of olive oil
- 1 red onion – peeled and roughly diced
- 1 pepper (I used 1/2 red and 1/2 green) – seeds removed and flesh roughly diced
- 4 small cloves garlic – peeled and crushed
- 1 x 400g can of peeled whole plum tomatoes
- 1 cup cooked Hodmedods Split Fava Beans (see note)
- 4 sun dried tomatoes
- 2 tblsp tomato puree
- 1 tblsp coconut sugar
- 2 tsp smoked paprika
- 1 tblsp balsamic vinegar
- 1/2 – 1 tsp chilli flakes
- 10 cherry tomatoes – halved
- 4 medium organic free range eggs
- fresh basil to garnish
- Large frying pan with a fitting lid
- Put a drizzle of olive oil into a large frying pan along with the diced onion and peppers and crushed garlic and gently saute for 5 minutes, stirring occasionally till softenened
- Add the can of whole peeled tomatoes and 1/2 can of water
- Then add the cooked fava beans, sun dried tomatoes, tomato puree, coconut sugar, paprika, balsamic and optional chilli flakes.
- Stir well then gently bubble for 2-3 minutes
- Stir in the halved cherry tomatoes
- Make a well in one quarter of the mixture. It won't be a completely empty well because of the liquid from the sauce, just push the veg aside to make a rough hole
- Crack in an egg and repeat this with the other 3 eggs in different parts of the pan
- Cover with the lid and cook for another 2-3 minutes until the eggs are set but not overcooked
- Serve immediately garnished with a few basil sprigs and crusty bread
- To cook the fava beans simply put 1 cup split fava beans and 2 cups vegetable stock into a medium saucepan and gently bubble for 30-40 minutes until soft but still with a little bite. Stir frequently to prevent the fava beans sticking to the saucepan. If they start to bubble dry just top up with some more water or veg stock
- Any of our bread recipes perfectly match this hearty dish.
Some products I used in today's post...
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Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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