Make this shakshuka with broad beans and labneh
Naomi Devlin adds broad beans and artichokes to her shakshuka, transforming it from a brunch dish into an evening meal – it also works well with French beans, steamed kale, chard or fresh peas.
- 4 tbsp olive oil
- 1 tsp cumin seeds
- Pinch chilli flakes
- 2 bay leaves
- 2 large red onions, roughly chopped
- 2 x 400g tins chopped tomatoes
- 500g broad beans, skinned
- 4 large free-range eggs
- 150g artichoke hearts in oil, drained and sliced
- Large handful fresh flatleaf parsley, roughly chopped
- 180g labneh or thick greek yogurt (we used Total full-fat greek yogurt)
- Wholemeal flatbreads to serve
- For the tomato sauce, put the oil, cumin seeds, chilli flakes and bay leaves in a frying pan with a lid over a low heat and cook gently for a few minutes. Add the onions and a pinch of sea salt, then cook gently for at least 15 minutes until the onions are soft and pale pink. Add the tomatoes, put the lid on the pan and leave to simmer gently for about an hour, stirring occasionally. Add a little water if the sauce gets too thick. Discard the bay leaves.
- When the sauce is almost done, steam the broad beans for 3-4 minutes until just tender, then refresh in cold water and set aside.
- Make 4 indentations in the tomato sauce and crack an egg into each. Simmer gently, uncovered, for 5-10 minutes until the whites start to turn opaque, then cover and simmer for a few more minutes until the whites are cooked through but the yolks are still runny.
- Serve each person an egg and its sauce, scattered with broad beans, artichoke hearts and parsley. Dot each plate with labneh or yogurt and serve with flatbread.
- If you make the tomato sauce in advance, this dish can be on the table in 10 minutes.
- Labneh is a thick, strained yogurt available from Middle Eastern grocers and some supermarkets