Butterbean Shashuka

DF, GF, VEG

15 MIN

Shashuka is an all time fave in our house for both brunch, or a nourishing quick dinner. In fact, whenever Rich is left to his own devices making dinner for himself, shashuka is always what he chooses to make. Traditionally made with red peppers, shashuka is what I consider a ‘Clean Out The Fridge’ meal where the base is always eggs poached in a tomato sauce- in fact, if a can of chopped tomatoes is all the veg you have its STILL luxuriously delicious and fulfilling. In this butterbean derivative of the classic middle eastern meal, I used spinach, zucchini and butterbeans making it a bit of a more eastern fusion of traditional shashuka and ranchos hueveros (a Mexican tomato and egg based brunch often served with black beans). There is a secret ingredient to this recipe truly bringing it back to its roots, and that is pomegranate molasses. With many tomato-centric dishes, the acidity of the tomato can become overpowering and just like adding sugar or honey to a Bolognese is necessary in balancing the flavors, the pomegranate molasses does the same here, adding a tart sweetness to the finishing product. While optional, I highly suggest grabbing a bottle of this Middle Eastern condiment to be your secret weapon in the kitchen! I use and love the brand Odysea’s molasses.

Butterbean Shashuka

SERVES 4

Ingredients

-1 tbsp olive oil

-1 red onion, sliced

-3 garlic cloves, minced

-1 green chili, minced

-1 zucchini, cut into 1 inch slices (or any other veg hiding in the back of your fridge)

-1 tbsp dukkah

-1 can butterbeans, drained and rinsed

-1 can chopped tomatoes

-1 handful fresh spinach

-1/2 tbsp pomegranate molasses

-4 eggs

-S&P

Method

1. Heat olive oil in pan over medium heat. Add the onion, garlic, chili, and onions, sauteeing for about 3-5 min until fragrant. Stir in the dukkah.

2. Toss in the zucchini or any veg you’re using. Stir regularly until veg begins to soften.

3. Pour in the can of chopped tomatoes and the drained butterbeans. Allow to cook until the sauce slightly bubbles, and reduce to a simmer.

4. Cook for 5-8 minutes before adding the pomegranate molasses. Add the spinach and stir until wilted.

5. Using a spatula or spoon, create 4 small holes in the sauce and crack the eggs. Cover the pan with a lid and cook for 6 minutes - or until the eggs have sealed over.

The dish is best served hot with a chunk of sourdough bread (gluten free for me!), a spoonful of white/brown rice, or with a dollop of yoghurt and a generous drizzle of pomegranate molasses on top! Enjoy!