Spanish-Style Bean Shakshuka With Herby Potatoes & Garlic Aioli
Settle in with this Spanish-style shakshuka. You'll infuse a rich tomato stew with smoked paprika and chilli before stirring through tender butter beans. Crack in your eggs and serve alongside herby potatoes with a drizzle of aioli.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil half a kettle
Peel and finely chop (or grate) your garlic
Chop your parsley roughly, including the stalks
Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and slice into rings
Drain and rinse your butter beans
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil
Once hot, add the sliced pepper to the pan with a pinch of salt and pepper and cook for 4-5 min or until beginning to soften
Meanwhile, chop your waxy potatoes in half
Add the halved waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork
Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender
Once softened, add half the chopped garlic (save the rest for later!) to the pan with the drained butter beans, ground smoked paprika, ground coriander and chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant
Once fragrant, add your chopped tomatoes with your vegetable stock mix, 100ml [125ml] [150ml] boiled water and a pinch of sugar and bring to the boil, then reduce the heat to medium and cook for 5-6 min or until the vegetables are tender and the stock has thickened to a stew-like consistency
Combine the remaining chopped garlic (not a big garlic fan? Try using less!) with your mayo in a bowl
Season with a pinch of pepper and stir it all together – this is your garlic aioli
Once thickened, make 1 well per person in the pan, then crack your egg[s] into the well[s] and cook, covered, for 2-3 min or until the egg is done to your liking – this is your Spanish-style bean shakshuka
Tip: Give your egg a little shake before you crack for a perfectly centred yolk!
Heat a separate large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil and a knob of butter
Once hot, add the cooked potatoes to the pan cut side down and cook for 2-3 min or until golden
Once golden, add half the chopped parsley (you'll use the rest later) and season with a pinch of salt and pepper and give everything a good mix up – these are your herby potatoes
Serve the Spanish-style bean shakshuka with the herby potatoes to the side
Garnish with the remaining chopped parsley and drizzle over the garlic aioli
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
