Chilli and sesame butter bean bowl with jammy eggs
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
Less than 10 minutes to make a genuinely delicious and nutritious dinner might sound unlikely, but I promise you it’s not. Still sceptical? Set your timer and challenge yourself.
Each serving provides 590 kcal, 36g protein, 37.2g carbohydrate (of which 5.7g sugars), 28.1g fat (of which 5.6g saturates), 22.3g fibre and 1.56g salt.
Ingredients
- 4 large free-range eggs
- 2 tbsp tahini, plus extra to serve
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp dried chilli flakes, plus extra to serve
- ½ lime, juice only
- 1½ x 400g tins butter beans, or 1 large jar (540–570g)
- salt and freshly ground black pepper
- ½ cucumber, thinly sliced
- 2 spring onions, finely sliced
- chilli oil, to serve
- small handful fresh coriander, to serve
- 2 tbsp sesame seeds (optional), to serve
Method
First cook the eggs. Bring a small saucepan of water to a rolling boil, lower in the eggs and set a timer for 6 minutes and 30 seconds. When the timer goes off, transfer the eggs immediately to a bowl of iced water and leave to cool.
Meanwhile, make the beans. Put the tahini, soy sauce, sesame oil, chilli flakes, lime juice and a splash of water in a saucepan over a medium heat and mix well to combine. Pour in the butter beans and their liquid, and bring to a gentle simmer. Season with salt and pepper and keep warm.
Peel the eggs and cut them in half.
Divide the butter beans between two bowls (if the tahini has split just give the beans a vigorous stir). Top with the cucumber, spring onions, and eggs.
To serve, drizzle generously with tahini and chilli oil. Scatter over the coriander, a pinch of chilli flakes and the sesame seeds. Serve immediately.
