Fasolia Yahni Shakshuka (braised butter beans).Irene Matys/Random House/Supplied
In her new book, My Cypriot Table, recipe developer Irene Matys draws on her favourite childhood meals, the flavours of her parents’ garden and the rich culinary heritage of Cyprus.
Matys immigrated to Canada with her family in 1976 as a refugee, after losing their home and being relocated to refugee camps in Cyprus. Having grown up in a very food-focused family of olive growers, olive oil producers and farmers on the Mediterranean island, and then working in her father’s restaurant in Canada, Matys was inspired to attend culinary school and is now a farm-to-table advocate who focuses on fresh, locally sourced ingredients.
Her new cookbook is a collection of more than 100 recipes that combine Canadian produce with classic Cypriot ingredients such as halloumi, tahini and mastic. It’s a beautiful, appetizing reflection of her culinary life, with storied recipes such as her Baba Nick’s pizza with halloumi, tomato and mint on a sesame seed crust, which he made at his pizzeria in Sarnia, Ont. There’s even a recipe for spiced baklava butter tarts, a delicious union of Canadian and Cypriot flavours, made with flaky phyllo and loaded with walnuts, almonds and maple syrup.
Matys’s book also includes fasolia yahni, a traditional Cypriot dish in which big, creamy butter beans, also known as gigantes, are simmered with tomatoes, onions, garlic, herbs and spices into a stew that Matys recognized as the perfect vehicle to gently poach eggs, shakshuka-style.
Fasolia yahni shakshuka makes a wonderful (and relatively economical) meal, preferably with plenty of chewy or crusty bread to scoop up the runny yolk and saucy beans. It’s the perfect pot to plunk down on the table and share with friends.
Fasolia Yahni Shakshuka (Braised Butter Beans)
Reproduced with permission from My Cypriot Table, by Irene Matys (Appetite by Random House)
“I’ve given this classic dish a Middle Eastern twist by turning it into a shakshuka, which can be enjoyed for any meal of the day,” says Matys in her cookbook. “The velvety, runny yolks of the poached eggs complement the hearty and aromatic bean stew, making each bite a journey through the Mediterranean’s diverse flavours. With its bevy of ingredients, this dish not only is a beautiful addition to your table but also celebrates meaty, juicy tomatoes and showcases the magic of blending traditions and tastes from the eastern Mediterranean.”
- 5 large ripe tomatoes
- 1/4 cup + 2 tbsp extra-virgin olive oil, divided
- 1 cup coarsely grated cooking onions (1 medium onion)
- 4 large garlic cloves, finely minced
- 2 tbsp tomato paste
- 1 vegetable bouillon cube or 1 tbsp vegetable bouillon paste
- 1/3 cup water
- 1 bay leaf
- Two-inch cinnamon stick
- 1 tsp ground cumin
- 3/4 tsp sea salt
- 3 tbsp finely chopped fresh flat-leaf parsley + extra for garnish
- 2 1/2 cups canned butter beans, drained
- 6 large eggs
- 1/4 tsp fresh ground pepper
Grate the tomatoes with their skins and finely chop the leftover larger skins. Set both aside with the juices.
In a 10-inch cast-iron skillet or pan, heat ¼ cup oil over medium heat. Add the onions and sauté for one to two minutes, until soft and translucent. Add the garlic and sauté for an additional 30 seconds.
Stir in the tomato paste and sauté for one minute. Add the bouillon and cook until melted, breaking it down with the back of a spoon. Stir in the grated tomatoes with their skins and juices, water, bay leaf, cinnamon stick, cumin, salt and parsley. Reduce heat to a simmer and cook the sauce for 15 to 20 minutes, until the sauce has slightly thickened. Stir in the butter beans and simmer for an additional 15 minutes.
With a spoon, make six small wells in the butter beans, and crack an egg into each. Drizzle with the remaining 2 tbsp olive oil. Cover with a lid and cook until the eggs are done to your liking. Remove the lid and garnish with pepper and parsley. Serve with sheep’s milk feta, crusty bread and chili oil.
Serves four to six.
