Honey & Co chef's Sarit Packer and Itamar Srulovich pair butterbeans with fragrant celery and harissa and braise eggs in the bubbling liquid for a new take on a shakshuka. A generous serving for 2 as a hearty dinner, or 4 as part of a brunch spread.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
Heat the oil in a large, deep frying pan or skillet (ideally with a lid). Add the salad onions and celery and fry over a medium heat until fragrant and starting to soften, about 3 minutes.
Add the tomato purée and harissa paste, then mix well until cooked out a little and starting to stick to the bottom of the pan, about 2 minutes.
Add the beans, including their liquid, and ¼ jar water. Bring to the boil and simmer for 5 minutes until everything thickens a little.
Break the eggs into the simmering beans, then sprinkle with seasoning and celery leaves (if using). Cover and cook for 3-4 minutes, until the egg whites are set and the yolks still runny.
Our latest favourite pulses are from Bold Bean Co, which come in long, tall jars. We have reintroduced beans and chickpeas to our day-to-day cooking, as they don’t require a long time to soak and boil and are super delicious.