Shakshuka and Lemon Beans

The majority of my recipes are vegan but this does feature egg. If you do eat egg then it is super tasty and filling.

Before I cook the shakshuka I’m going to prepare a simple bean salad with lemon. Firstly chop and steam a handful of fine green beans. I use a microwave steamer and only steam for a minute as I like vegetables crunchy and full of nutrients. Add these to cooked butter beans. Butter beans are really high in protein and low in fat. They are a great healthy carbohydrate option. 

Mix the beans together and drizzle with fresh lemon juice, olive oil and some chopped basil. This simple healthy salad is a perfect accompaniment to the main dish. 

Next start on the shakshuka. Shakshuka is a middle eastern baked egg dish with vegetables. I start by chopping courgette, onion and red and green peppers finely. Fry in a little olive oil with chopped garlic and chilli stirring constantly. When the vegetables are cooked stir through chopped tomatoes and allow to simmer. At this stage I also add basil and oregano to flavour. This makes a beautiful ragu. 

Once the ragu is cooked and has thickened crack an egg right on top. I would use one egg for every person eating the meal. Cover the pan and continue to cook. It will take about 15 minutes to completely cook the eggs. I have seasoned the egg yolks with salt and pepper. When beautifully cooked all that’s left to do is serve and enjoy. 

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