Smoky White Bean Shakshuka

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the salami pieces and cook for 2–3 minutes until browned and crispy. Remove from the pan and set aside.

In the same pan, add the remaining 2 tablespoons of olive oil, followed by the shallots and garlic. Sauté for 2–3 minutes until softened and fragrant.

Stir in the smoked paprika, cajun, salt and black pepper. Cook for 1 minute to release the aromas.

Add the whole canned tomatoes (breaking them up with a spoon) and the halved cherry tomatoes. Simmer for 5 minutes until slightly thickened.

Stir in the cannellini beans and 1 cup of boiling water. Bring to a gentle simmer and let cook for another 5 minutes, allowing the sauce to reduce slightly. Return the crispy salami to the pan and stir through to combine.

Make four small wells in the sauce and gently crack an egg into each. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny.

Once the eggs are done, spoon the cottage cheese into four dollops around the pan. Sprinkle over fresh parsley. Serve hot with optional crusty bread for dipping.

Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.