Green beans with harissa, avocado, labneh and poached eggs
October 2020
This delicious low-carb recipe is a take on the Turkish Eggs or Shakshuka recipes that are so popular now. It makes an ideal breakfast or light lunch.
Harissa paste is a North African spice mix made from pounded chillies and spices. It keeps well in the fridge and can be added to stews, drizzled over eggs and yoghurt or stirred into soups for extra zing. Do taste your paste! Some are very hot, others are salty – unless you
In this case we have used it with the basic Green beans with Parma ham and chilli recipe and served the beans with avocado, labneh and eggs. Labneh is thick, strained yoghurt but if you can’t find it use thick whole Greek-style yoghurt instead.
We have added sumac and fresh coriander to the bowl as I love the additional flavours but if you don’t have them just leave them out.
Ingredients - Serves 1
1 portion (approx. 240g) of Green beans with Parma ham, tomatoes, chilli
Half a teaspoon harissa paste
2 medium eggs
Half an avocado, sliced
¼ red pepper, cut into strips, optional
1 heaped tablespoon labneh or whole Greek yoghurt
1 teaspoon extra-virgin olive oil
Sprinkling of sumac or paprika, optional
Few leaves of coriander, parsley or chives, optional
Salt and pepper
Reheat the green beans with the harissa paste in the microwave or in a small saucepan over the heat until piping hot.
Meanwhile poach the eggs in boiling water until done to your liking.
Transfer the beans to a bowl and add the drained eggs, avocado, pepper and yoghurt on the side. Drizzle over the olive oil and scatter over the spice and herbs, if using. Enjoy on its own or with low-carb bread.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
