Shakshuka with Beans

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shakshuka with beans

Shakshuka with Beans

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Brunch Delight: Shakshuka with Beans. The best for lazy weekend morning!

Cooking Time: 30min

Serving: 2 servings

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon (smoked) paprika
  • 1 can (14 ounces) of passata 
  • 1 can (14 ounces) of cooked/canned beans
  • Salt and black pepper, to taste
  • 4 large eggs
  • Fresh parsley or cilantro, chopped, for garnish (optional)
  • Feta cheese, for serving
  • Crusty bread or pita, for serving

INSTRUCTIONS:

  1. Heat olive oil in a large skillet or frying pan over medium heat.
  2. Add the finely chopped onion. Sauté for about 5 minutes or until starts to soften.
  3. Stir in the minced garlic, cumin, paprika, salt and pepper. Cook for another minute or until the spices become fragrant.
  4. Pour in the passata and the drained, rinsed beans. Stir well to combine all the ingredients.
  5. Simmer the mixture for about 10-15 minutes, allowing it to thicken and develop rich flavors. If it gets too thick, you can add a splash of water to reach your desired consistency.
  6. Using the back of a spoon, make four evenly spaced wells in the tomato-bean mixture.
  7. Crack one egg into each well.
  8. Cover the skillet with a lid and let it simmer for about 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny.
  9. Once the eggs are cooked to your liking, remove the skillet from heat.
  10. Sprinkle fresh parsley or cilantro and feta over the shakshuka.
  11. Serve hot directly from the skillet with crusty bread or pita for dipping and scooping up the flavorful sauce.