Description
A delicious and filling white bean shakshuka that combines eggs poached in a flavorful tomato and bean sauce.
Ingredients
Scale
- 2 tablespoons (30 ml) extra virgin olive oil, high quality
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 large green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- 1 (28-ounce) can diced tomatoes with their juices
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 large eggs
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh dill
- 11/2 teaspoon ground coriander
- 11/2 teaspoon paprika
- 1/21/2 teaspoon cumin
- 1/21/2 teaspoon Aleppo pepper or red pepper flakes
- Kosher salt to taste
- Black pepper to taste
Instructions
- Fry Onions & Garlic: Start by heating the olive oil in a large skillet until it is just shimmering. Add chopped onions and minced garlic, letting them cook until they are soft and fragrant, which usually takes about five minutes. Be cautious of browning too much because burned garlic can ruin the dish.
- Add Tomatoes & Spices: Stir in the diced tomatoes and spices including cumin, paprika, and a touch of salt. Allow the mixture to simmer. This is a critical moment as the sauce forms the base for everything else. Do not rush this step; let the flavors meld together for a few minutes.
- Mix in White Beans: Gently spoon in the cannellini beans and stir to coat them in the sauce. Let them warm through for about five minutes, being careful not to mash the beans as they heat.
- Poach the Eggs: Create little wells in the mixture and crack an egg into each well. Cover the skillet and let the eggs poach gently until the whites are set but the yolks are still runny, which usually takes about eight to ten minutes. Monitor the cooking to avoid overcooking the eggs.
- Garnish & Serve: Once the eggs are perfectly poached, sprinkle the fresh parsley and dill on top for added freshness. Serve the shakshuka warm, preferably with a slice of crusty gluten-free bread. It is best enjoyed fresh and hot right off the stove.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Expert Tips: Using high-quality extra virgin olive oil enhances the overall flavor of your white bean shakshuka. Fresh herbs are essential as they brighten the dish. For even poaching of eggs, maintain a low heat and adjust the simmering time as needed. If the sauce is too thick, add a splash of water while cooking. To ensure the beans are warmed through, mix them thoroughly into the sauce and allow for sufficient simmering time.
- Serving Suggestions: Serve with warm pita bread for dipping, or pair with a side salad for a light lunch. For a richer dish, top with crumbled feta.
- Recipe Variations: You can substitute cannellini beans with butter beans, navy beans, or chickpeas. For added greens, incorporate spinach or kale. Feel free to add different colors of bell peppers for variety.
- Ingredient Notes: Choose high-quality fresh herbs for optimal flavor; substitutes can include cilantro or mint, but do not use dried herbs. Adjust the spices based on personal preference for heat and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 114.7
- Sugar: 5.9g
- Sodium: 221.8mg
- Fat: 4.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 3.4g
- Protein: 7.7g
- Cholesterol: 163.7mg