While breakfast may be hailed as the day’s most crucial meal, it is also frequently missed, and in the rush of morning routines, it’s far simpler to opt for sugary cereals than wholesome foods.
Nevertheless, overnight oats have surged in popularity on social media, despite not everyone being keen on them.
For those searching for an alternative, nutritionist Emily English, known on Instagram as @emthenutritionist, has offered her take on a nourishing morning meal with her butterbean shakshuka egg pots recipe.
Emily wrote: “I always get asked about healthy prepable breakfasts and this butterbean shakshuka egg pot is one you have to try. Full of protein and fiber, which is the perfect way to start your day, basically pimped up baked beans.
“Guaranteed to keep you full and energised until lunch with no slump. I serve with a soft boiled egg but scrambled or fried works, or stick in come sausages! You can reheat them, just put into a microwave safe container and cut your boiled eggs into 1/4s!”
She also notes that the recipe provides 20g of protein at only 286kcal.
Butterbean shakshuka egg pots
Ingredients (Serves three)
- 240g drained butterbeans
- One red onion, chopped
- One large green pepper, chopped
- One clove of garlic, minced
- One teaspoon of harissa paste
- One tablespoon of tomato puree
- Fresh dill
- Two eggs per serving.
- 15g feta cheese per serving
Method
Begin by sautéing the onion and pepper with a pinch of salt. Next, add the garlic, harissa paste, and tomato paste, and continue to sauté for a few more minutes before adding the tinned tomatoes.
Fill the empty tin with water and pour it into the pan, along with the butter beans. Season with additional salt to taste.
Allow the mixture to cook until it has thickened and appears oily but not dry. Boil your eggs according to your preference, although Emily suggests boiling them for six minutes and then immersing them in an ice bath for three minutes.
Divide the bean mixture into three containers, top each with your eggs, fresh dill and a sprinkle of feta. This dish can be enjoyed hot or cold, or saved for reheating later.
If you plan to reheat it, Emily recommends quartering the eggs to avoid any microwave mishaps.