Felt like a serious Sunday brunch was required, and a random post in a newspaper…..
…. sparked off a sudden desire for shakshuka/huevos rancheros, which when at home is known as “eggs with spicy tomato stuff”, a recipe I’ve explored previously on a number of occasions, only this time with beans involved. I understand that traditional Middle-Eastern preference is for fava beans (the humble broad bean to us Brits), but I compromised with what’s actually in the cupboard, and chucked in a can of cannellini beans instead. Whilst you’re waiting for yours to cook, check out this Wikipedia entry on Fuls Medames, a common Middle-Eastern breakfast. Now let’s be honest, does this not look way cooler and more nourishing than a bowl of Frosties….?
SHAKSHUKA DE HUEVOS RANCHEROS AVEC BEANS
- Tin cannellini beans, drained.
- Tin chopped tomatoes
- Cayenne pepper and cumin
- Two eggs
- Tomato puree
- Handful black olives, one orange pepper chopped (optional, were in the fridge and needed using up)
- One white onion, chopped
- Two cloves garlic, chopped
- Olive oil
Heat olive oil in a wok or saucepan, and add the garlic and onion. Cook gently until onion translucent.
Add cumin and cayenne, heat briefly then add beans, tomatoes, puree, salt and pepper, plus the optional extras.
Heat till bubbling, then pour into an earthenware dish.
Crack the two eggs over it, and bake at 180C in the oven for 20 minutes. Serve hot.