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Butter Bean & Smashed Avocado Shakshuka

Holy Moly Smashed Avocado

Whether you’re looking for some new breakfast inspiration, or just want a simple yet delicious meal for anytime of the day, Shakshuka is always a great choice. Fresh, vibrant and colourful, this is a dish fit for every occasion. Packed with flavour and with no nasty ingredients, it’s a win-win for everyone.

Serves: 2
Time: 30 minutes

Ingredients:
- - Olive oil
  - 1 red onion, small dice
  - 3 garlic cloves, sliced
  - 1 red pepper, small dice
  - ½ tsp smoked paprika
  - 8 sundried tomatoes, chopped
  - 1 tsp miso paste
  - 1 tin chopped tomatoes (400g)
  - 1 tin butter beans (drained weight about 240g)
  - 150g Holy Moly Smashed Avocado
  - 2 tbsp coconut yoghurt
  - Salt and black pepper
  Options to serve: toasted sourdough, flatbreads, chilli flakes, fresh tomatoes, fresh coriander, dukkah or seeds and nuts
Method:
- 1. Start off by heating up a good drizzle of olive oil in a frying pan and adding the onion, garlic and red pepper.
  2. Cook for about 10 minutes until nice and soft.
  3. Then add the smoked paprika and sundried tomatoes and fry for another minute or so until fragrant.
  4. Next, pour in the chopped tomatoes, butter beans and miso paste and stir to combine.
  5. Bring to the boil and then reduce the heat to a gentle simmer for about 15 minutes, with a lid on. But don’t forget to make sure to stir every so often and season to taste with salt and black pepper.
  6. Now you’re ready to serve!
  7. Ladle into two bowls and spoon over the Smashed Avocado and the yoghurt.
  Sprinkle over any additional extras and enjoy straight away or allow the shakshuka to cool and store in the fridge for up to 3 days or in the freezer for a couple of months.

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