Broad bean baked eggs
https://www.coop.co.uk/recipes/broad-bean-baked-eggs
A one-pan shakshuka livened up with broad beans and plenty of herbs. Crack in some eggs and that’s breakfast, lunch or dinner sorted.
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Feeds
4
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 17g
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Ingredients
- 1 tsp Co-op extra virgin olive oil
- 3 large garlic cloves, thinly sliced
- 125g spring onions, thinly sliced
- 1 tsp smoked paprika
- 3 Co-op vine ripened tomatoes, chopped
- 3 mixed peppers, thinly sliced
- 400g can Co-op Italian chopped tomatoes with herbs
- 25g pack flat leaf parsley, chopped
- 25g pack coriander, chopped
- 4 Co-op British free range eggs
- 1 tsp chilli flakes
- 100g Co-op British broad beans
- Crusty bread, to serve (optional)
Method
- Heat the oil in a large frying pan over a medium heat, then fry the garlic and three-quarters of the spring onion for 2 mins
- Add the paprika, tomatoes and peppers, fry for a further 5 mins, then stir in the canned tomatoes and simmer for 20 mins, until thickened
- Mix in half the parsley and coriander, then season
- Make 4 wells in the sauce, crack an egg into each one, sprinkle with black pepper and the chilli, cover and simmer for 4-5 mins, until the egg whites are cooked and the yolks are runny
- Meanwhile, cook the broad beans in a pan of boiling water for 3-5 mins, until tender
- Drain, leave to cool for 2 mins, then squeeze the beans out and discard the shells
- Once the eggs are cooked, scatter over the remaining spring onion and herbs, together with beans, then serve — with crusty bread, if you like
