Butter Bean & Smashed Avocado Shakshuka
Holy Moly Breakfast Avocado
Whether you’re looking for some new breakfast inspiration, or just want a simple yet delicious meal for any time 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.
Time: 30 minutes
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 Breakfast Avocado
2 tbsp coconut yoghurt
Salt and black pepper Options to serve: toasted sourdough, flatbreads, chili flakes, fresh tomatoes, fresh coriander, dukkah or seeds and nuts
Start off by heating up a good drizzle of olive oil in a frying pan and adding the onion, garlic, and red pepper.
Cook for about 10 minutes until nice and soft.
Then add the smoked paprika and sundried tomatoes and fry for another minute or so until fragrant.
Next, pour in the chopped tomatoes, butter beans, and miso paste and stir to combine.
Bring to a 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.
Now you’re ready to serve!
Ladle into two bowls and spoon over the guacamole 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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