Creamy Green Pesto Butter Bean Shakshuka
with Buttery Chermoula and Garlic Tossed Jersey Royals
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
Add a fresh flavour to your plates with spring's Jersey Royal potatoes. One of Jersey's biggest crops, Jersey Royal potatoes are mostly grown to 'new potato' size, with tender insides and thin, delicate skin. With a sweet flavour, they're often enjoyed simply boiled and seasoned.
Ingredients
400 grams
Jersey Royal Potatoes
2 unit(s)
Onion
3 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 unit(s)
Intense™ Tomato
160 grams
Baby Spinach
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Butter Beans
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
Not included in your delivery
10 grams
Butter
50 milliliter(s)
Water for the Sauce
2 unit(s)
Egg
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the Jersey Royal potatoes (no need to peel).
Halve, peel and thinly slice the onions. Peel and grate the garlic (or use a garlic press).
Halve the ciabatta. Chop the Intense™ tomato into 1cm chunks.
Roughly chop the spinach.
Put the potatoes onto a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the chermoula spice mix, then toss to coat. Spread out in a single layer, cut-side down.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onions, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
While the onions cook, add the tomato chunks to a medium bowl with half the garlic and a pinch of salt and pepper. Mix together.
Add the butter (see pantry for amount) to the bowl and set aside. You'll add the potatoes to the bowl later.
Once the onions are soft, add the remaining garlic and stir together. Cook for 1 min, then pour in the butter beans and the liquid from the carton.
Add the water (see pantry for amount), veg stock paste and creme fraiche to the beans. Bring to the boil, then reduce the heat to medium and simmer until thickened, 5-6 mins.
Add the chopped spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then stir in the pesto.
Taste and add salt and pepper if you feel it needs it.
Use a spoon to make a small well for each egg (see pantry for amount) in the creamy spinach sauce. Crack an egg into each well.
Cover the pan with a lid or foil and simmer until the whites of the eggs are set, 3-4 mins. If you like your eggs a little firmer, cook for an additional 2 mins. IMPORTANT: Ensure egg whites are fully cooked.
Meanwhile, toast the ciabatta halves in your toaster until golden.
Once toasted, remove from your oven, halve diagonally and drizzle with olive oil.
Once cooked, add the potatoes to the bowl with the garlic, tomatoes and butter and mix together to coat.
Serve the shakshuka between bowls. Add the ciabatta on the side for dipping.
Place the potato bowl in the middle of the table for sharing.
