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Alexandra Dudley
@alexandradudley

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BREAKFAST FOR THE WEEKEND - Creamy Green Butterbean Shakshuka A green twist on shakshuka, this is super creamy and flavourful and it literally takes ten minutes to make. A beany twist on a recipe I wrote for my column a while back, the butterbeans really add to this. Go for nice big fat ones if you can because it makes all the difference. I love @boldbeanco. Add as many eggs as you fancy and if you want to make it vegan, go for a vegan yog and omit the eggs. It is still DELICIOUS. serves 2-4 Olive oil 1 bunch spring onions, finely chopped 2 garlic cloves, finely grated Thumb sized piece of ginger, finely grated 1/2-1 large green chilli, finely chopped (depending on how much you like heat) 150g spinach 450g large butter beans (drained weight), I use @boldbeanco For the green yogurt 1 large bunch coriander Handful Thai basil (optional) 2 tbsp tahini 150g Greek yogurt 1 whole garlic clove 1 tsp ground coriander seed Good pinch of salt 2 tbsp toasted sesame oil 2 tbsp water 3-4 eggs METHOD In a large deep frying pan or casserole pan with a lid (I use an @lecreusetuk shallow casserole pan for this which is perfect), add a glug of olive oil and cook the spring onion, garlic, ginger and chilli until softened. Add the spinach and cook until wilted down. Rinse and drain the butterbeans. In a high speed blender (I use a nutribullet) blend the green yogurt mix until smooth (add more water if needed). Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine. Create 3-4 wells in the beans depending on how many eggs you are cooking. Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set. Serve with more finely chopped chilli, fresh coriander and cracked black pepper. #shakshuka #breakfast #weekendvibes #weekend #brunch #butterbeans #eggs #savourybreakfast