Sweet & Smoky Butter Bean Shakshuka With Whipped Tahini, Toasted Dukkah & Soft Garlic Flatbread
Cooking Timeline
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⚡ Critical Path (3 steps)
These steps determine the minimum cooking time. Any delay here delays the entire recipe.
- 1De-stem and slice red pepper3m
- 2Fry peppers and cook shakshuka9m
- 3Plate and garnish shakshuka3m
⚡Critical stepDe-stem and slice red pepper
⚡Critical stepFry peppers and cook shakshuka
Warm the flatbreads
Pick and chop parsley
⚡Critical stepPlate and garnish shakshuka
Nutrition Information
Step-by-Step Instructions
De-stem and slice red pepper
3 minAll you need for this dish is two large frying pans. De-stem the red pepper and cut into 1cm slices.
Equipment: knife, cutting boardFry peppers and cook shakshuka
9 minPlace your large frying pan over a medium-high heat and add a drizzle of oil. Once hot, add the sliced peppers and fry until lightly charred on the outside and starting to go tender. Reduce the heat to medium and add the shakshuka sauce along with the tin of drained butter beans . Cook for 4-5 minutes or until piping hot, adding water as needed if it reduces too much or starts to stick.
Equipment: large frying panWarm the flatbreads
2 minWarm the flatbre ads by dry frying (without oil) in your other frying pan on both sides for 30-60 seconds or until lightly toasted. You can alternatively bake or grill them in the oven until warmed through.
Equipment: frying panPick and chop parsley
3 minPick the parsley leaves, then finely chop.
Equipment: knife, cutting boardPlate and garnish shakshuka
3 minTo serve up, divide the shakshuka between serving bowls, drizzle over the whipped tahini , and scatter over the dukkah and fresh parsley . Use your warm flatbread to scoop up all those delicious flavours. Enjoy!
Equipment: serving bowls