Broad Bean and Courgette Shakshuka
For your next brunch try this green shakshuka recipe from Honey & Co, made with broad beans, courgette and fresh herbs as a base. Serve immediately with some crusty bread for dipping.
Ingredients
| 4 tbsp | olive oil |
| 4 | garlic cloves, peeled and halved |
| 1 | large onion, halved, peeled andfinely sliced (about 120g/4¼oz) |
| 3 | courgettes (zucchini), finely sliced (about 500g/1lb 2oz) |
| 1 tsp | flaky sea salt (kosher salt) |
| about 500g/1lb 2oz | frozen broad beans/fava beans (or use podded fresh ones in season) |
| 1 small bunch of | basil (about 20g/¾oz), leaves picked and roughly chopped |
| 1 small bunch of | parsley (about 20g/¾oz), leaves picked and roughly chopped |
| 8 | eggs |
| flaky sea salt (kosher salt) and freshly ground black pepper |
Method
Heat the olive oil and garlic in a large frying pan. As soon as the garlic starts to sizzle, stir in the sliced onion and fry for 2 minutes.
Add the courgette slices with the teaspoon of salt, cover and cook for 10–12 minutes, stirring occasionally until the courgettes start to fall apart and become mushy.
Mix in the broad beans and chopped herbs, then stir in 100ml/3½fl oz of water. Bring to the boil and allow to cook uncovered for 4 minutes.
Crack the eggs into the sauce and sprinkle generously with sea salt and freshly ground black pepper. Cover and simmer for 4–5 minutes until the whites are set but the yolks are still runny. Serve immediately.
Reviews
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