Frying high
White bean shakshuka
SERVES 2
INGREDIENTS
2 Tbsp coriander stalks, chopped finely
2 tsp extra virgin olive oil
2 spring onions, chopped finely
½ tsp ground cumin
½ tsp smoked paprika
400g jar arrabbiata pasta sauce
400g can cannellini beans, drained, rinsed
1 char-grilled capsicum, sliced
3 eggs, at room temperature
1 medium avocado, diced
Purple salad leaves and char-grilled split pitta bread, to serve
1 Oil a 3-cup 20cm ovenproof dish; ensure that it will fit into a 5.3-litre air fryer. (You can also use two large ramekins and increase the eggs to four).
2 Place chopped coriander stalks, oil, spring onion and spices in the dish. Pull out the air-fryer pan and basket. Place dish in the basket. Slide pan and basket back into appliance. Set temperature to 180°C and set timer for 3 minutes; cook until fragrant.
3 Taking care, pull out the pan and basket; stir in pasta sauce, beans and capsicum to dish until combined. Cover top of dish with foil. Set timer for 10 minutes; cook until mixture is hot.
4 Make three indents in the bean mixture and break an egg into each; season. Set timer for 8 minutes; cook until eggs are just set or cooked to your liking.
5 Serve shakshuka topped with avocado and salad leaves, and with the char-grilled pitta bread.
Vegetable meatzza
SERVES 2
INGREDIENTS
500g beef mince½ cup grated parmesan½ cup panko breadcrumbs½ tsp fennel seeds, crushed¼ tsp dried thyme1 egg, beaten lighlly1 clove garlic, crushed⅓ cup arrabbiata pasta sauce75g mozzarella, sliced thinly½ medium courgette, sliced into rounds½ bunch asparagus, halved lengthways and crossways100g Swiss brown mushrooms, sliced thinly75g cured chorizo, sliced thinly¼ cup basil leaves
