White Bean Shaksuka
Perfect for breakfast, lunch or dinner, this tomato shaksuka with white beans is a hearty and easy egg dish for any time of the day! Shaksuka is a one pot wonder and is popular in the Middle East and Northern Africa.
Ingredients
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 1 large red bell pepper seeded and diced
- Water as needed
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1/4 teaspoon nutmeg
- Pinch of ground cayenne
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 can white beans drained and rinsed
- 6 large eggs
- Fresh parsley roughly chopped
- Hot sauce optional
- Ricotta feta, goat, or cream cheese, dairy-free as needed- I used Kite Hill Ricotta
- Crusty French bread
Instructions
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Preheat oven to 375F.
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Over medium heat, bring oil to a simmer in a large, open-proof skillet. Add onion and bell pepper, reduce heat and cook until onions are translucent and soft, about 10 minutes. If skillet gets too dry, add water 1 tablespoon at a time.
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Add garlic, cumin, smoked paprika, sweet paprika, nutmeg, cayenne, salt, and pepper. Stir frequently for 1 minute.
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Add the crushed tomatoes and simmer until tomatoes have thickened, about 10 minutes. Fold in the beans.
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Create 6 wells in the tomato mixture and gently crack eggs into skillet. Transfer skillet to oven and bake until the white of eggs are set, 8-10 minutes. Top with parsley, cheese, and serve with hot sauce and bread.
Recipe Notes
*Adapted from the NY Times
