Bettina Campolucci Bordi’s Baked Shakshuka With Butter Beans
After a diet of selection boxes, Bailey’s and Christmas dinner, for the first Chef Series of the new year we have a wonderful Baked Shakshuka with Butter Beans from plant-based chef and cookbook author Bettina Campolucci Bordi, a.k.a Bettina’s Kitchen. This recipe is perfect for those looking to dip their toes into Veganuary, or generally eat healthier in the new year.
Bettina is a plant-based and sustainable chef who specialises in health and wellness and has accumulated 212k followers on her popular Instagram. This one-pot wonder comes from her collaboration with Native aparthotel and is equally versatile as it is delicious, and can work equally well for a weekend brunch as an evening meal. Packed with flavour and fresh ingredients, this recipe will help blow the post-Christmas cobwebs away.
Baked Shakshuka With Butter Beans
Cook time: 30 Minutes
Prep Time: 5 Minutes
Serves: 2
Ingredients
- 80 ml olive oil
- 1/2 red onion, chopped
- 1/2 red pepper, chopped
- 1/2 aubergine, chopped
- 1 x 400 g tin of tomatoes
- 230 g tinned butter beans, drained
- 4 sundried tomatoes, chopped
- 1/2 teaspoon sweet paprika
- pinch of cayenne pepper, salt and pepper
To Serve
- good-quality shop-bought bread
- 1 avocado, sliced
- dollops of plant yoghurt
- handful of fresh basil
Method
1. In a medium pan, heat the oil and fry the onion, pepper and aubergine with a tiny pinch of salt for 10–15 minutes. It is important you use a good amount of oil here to get it going and to make sure that the veggies soften properly.
2. Then add the tomatoes, beans, sun dried tomatoes and all the spices and seasoning, give it a good stir and leave on a medium heat, covered, for 10 minutes.
3. Check on the mixture when the time is up, give it a stir and leave for another 10 minutes.
4. By now the shakshuka should be done, the liquid should have mostly cooked off and turned sticky and there should be a smoky gorgeous mixture in your pan.
5. Serve immediately from the pan with a good sprinkle of fresh basil, avocado slices, cherry tomatoes, endive leave, home-made bread for dipping, along with some plant yoghurt and lemon wedges to squeeze over.
6. This is such a comforting dish that can also be made in bigger quantities and reheated. It’s a weekend brunch kind of meal, but also super when you’re coming home from work and are in need of something substantial.
