Description
Shakshuka with Beans is a vibrant and hearty dish that combines poached eggs nestled in a rich, spiced tomato sauce with beans. This flavorful recipe is perfect for brunch or dinner, bringing warmth and comfort to any table. With its stunning colors and delightful aromas, Shakshuka not only satisfies the taste buds but also creates memorable moments shared with family and friends.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14 oz) whole or diced tomatoes
- 1 can (15 oz) chickpeas or cannellini beans, drained and rinsed
- 4 large eggs
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper; sauté for 5-7 minutes until softened.
- Stir in minced garlic, cumin, and smoked paprika; cook for an additional minute until fragrant.
- Add canned tomatoes (crushed slightly) and beans; simmer for about 10 minutes until thickened.
- Create wells in the mixture and crack eggs into each well. Cover with a lid and cook for 5-8 minutes until egg whites are set but yolks remain runny.
- Garnish with fresh herbs before serving with crusty bread or pita.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch/Dinner
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 350mg
Keywords: - For added nutrition, consider incorporating spinach or kale. - You can swap chickpeas for black beans or kidney beans based on your preference. - To make it vegan, omit eggs or substitute with silken tofu.