Smoky White Bean Shakshuka
Directions
- 1Mince the garlic and finely dice the onion.
- 2Cook both the garlic and onion in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
- 3Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet.
- 4Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper.
- 5Stir to combine all the ingredients in the skillet.
- 6Allow the sauce to come to a simmer over medium heat.
- 7Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly.
- 8Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
- 9Drain the white beans, add them to the skillet, then stir to combine.
- 10Allow the skillet to return to a simmer and simmer for 2-3 minutes more.
- 11Crack four eggs into the skillet.
- 12Place a lid on top of the skillet and let the eggs simmer for 5 minutes, or until the whites are set but the yolks are still soft.
- 13Stir the sauce around the eggs to remix the beans and tomato pieces as it simmers.
- 14Top the skillet with the crumbled feta and chopped parsley.
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic
- 1 yellow onion
- 1 28oz. can whole peeled tomatoes
- 0.5 Tbsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 0.125 tsp crushed red pepper
- Freshly cracked black pepper
- 0.25 tsp salt, or to taste
- 1 15oz. can cannellini beans
- 4 large eggs
- 1 handful fresh parsley, chopped
- 2 oz. feta, crumbled
Equipment
large deep skilletlid
Tips
- Serve the shakshuka with some crusty bread, pita, or naan to sop up the delicious sauce.
- If no bread, spoon the saucy mix over a bowl of grits or rice.
- Cannellini beans are recommended for this recipe as they are larger, firmer, and don't break down easily. Garbanzo beans also work well.
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