White Bean Shakshuka
144kcal
Ingredients
- 1 tablespoon oil
- 1 white onion diced
- 1 red pepper diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 4 tomatoes diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 chili powder
- Salt and pepper to taste
- 250 ml 1 cup water
- 400 g tin cannellini beans, rinsed and drained
- 4 eggs
- Parsley to garnish
- Crumbled feta to garnish
Method
- Heat the oil in a large skillet or pan and add the white onion and red pepper. Saute for 5-6 minutes until the vegetables begin to soften, stirring often, then add the garlic and cook for another minute.1 tbsp oil, 1 white onion, 1 red pepper, 2 garlic cloves
- Add the tomato paste and seasonings, stir them into the vegetables for about a minute, then add the diced tomatoes and water.1 tbsp tomato paste, 4 tomatoes, 1 tsp smoked paprika, 1 tsp cumin, 0.5 chili powder, 250 ml 1 cup water
- Season the sauce with salt and pepper, and then leave the sauce to simmer and reduce down for about 5 minutes, stirring occasionally.Salt and pepper to taste
- Tip in the cannellini beans, and stir them into the sauce. Crush down about ¼ of the beans to thicken the sauce, and let the beans simmer for another 5 minutes.400 g tin cannellini beans, rinsed and drained
- Make 4 wells in the pan and crack your eggs into each. Cover the pan and leave the eggs to poach for 5-6 minutes.4 eggs
- Top the shakshuka with the chopped parsley and crumbled feta. For added spice, add a sprinkle of red pepper flakes.Parsley, Crumbled feta
Nutrition
Serving1gCalories144kcalCarbohydrates11gProtein8gFat8gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.03gCholesterol164mgSodium105mgPotassium522mgFiber3gSugar6gVitamin A2512IUVitamin C58mgCalcium55mgIron2mg
Notes
For perfect poached eggs, over the pan while poaching to keep the heat even, and check frequently to avoid overcooking the yolks (I made this mistake many times when first cooking this recipe!).
Thicker sauce: Mash more beans or let the sauce simmer a little longer if you prefer a thicker consistency.
I would recommend using a regular pan - like a stainless steel frying pan or one like this for shakshuka, as opposed to a cast iron skillet, as the tomato sauce tends to stick and can give your shakshuka a slightly acidic taste.