White Bean Shaksuka
- 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
Preheat oven to 375F.
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.
Add garlic, cumin, smoked paprika, sweet paprika, nutmeg, cayenne, salt, and pepper. Stir frequently for 1 minute.
Add the crushed tomatoes and simmer until tomatoes have thickened, about 10 minutes. Fold in the beans.
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.
*Adapted from the NY Times