Vadouvan Butter Bean “Shakshouka”

Name: Vadouvan Butter Bean “Shakshouka”
Ingredients: 3 tbsp greek yoghurt; 2 tbsp tahini; 1 garlic (finely grated); 1 lime (juiced and zested); 1 tbsp olive oil; 1 tbsp water; salt (to taste); 3 tbsp vadouvan butter (can substitute with 3 tbsp butter and 2 tsp madras curry powder); 1 shallot (finely diced); 3 anchovies (finely diced (optional)); 2 garlic (finely grated); 0.5 carrot (finely shredded); 1 celery (finely diced); 2 tbsp tomato puree; 0.5 cup white wine; 2 cup passata; 1 can white kidney/butter beans; 0.5 cup coconut milk; 1 lemon juice; 3 eggs; couple pieces sourdough bread; fresh parsley; olive oil; salt (to taste)

Ingredients

Directions

1
In a heavy-bottomed skillet, add your butter and let melt down over medium heat. Add your diced shallot and anchovy and let sauté until translucent and sweet. Add the carrot and celery and season with salt. Important to season with salt progressively. Add in your tomato paste and sauté. Deglaze with white wine.
2
Once the wine has evaporated, add in your passata and let come to a simmer. Add in your butter beans and your coconut milk. Let simmer until slightly reduced, about 5 mins. Add in your lemon juice. Turn the heat to very low, and crack in your eggs. Cover with a lid and let cook until the yolk is runny but cooks through, about 10 minutes.
3
Make the tahini yoghurt by combining all the ingredients in a small mixing bowl and set to the side until ready to eat.
4
Finish with fresh parsley and a spoonful of coconut milk for garnishing. Enjoy with toasted sourdough and the tahini yoghurt.

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