Whoever came up with the idea of Shakshuka was a GENIUS and I am so grateful for them! Who knew that simply poaching some eggs in a spiced tomato mixture could turn into such heaven?!
Once I made this meal for the first time, it easily became one of our fav dinner rotations. It would also be a perfect savoury breakfast, brunch, or lunch idea. So, wait… that’s every meal? Yup! That’s my kinda meal.
Adding beans to the mixture increases the protein content and will help make you feel fuller, longer. Dip some thick slices of bread (my fav is a flax loaf or sourdough!) and you're SET.
White Bean Shakshuka
Serves 4-5 // Gluten Free, Dairy Free, Refined Sugar-Free, No Sugar Added
1 Tbs cooking oil of choice
1 onion, chopped
4 cloves of garlic, minced
1 can (28oz/796ml) of diced tomatoes
1 can (19oz/540ml) white kidney/navy/cannellini beans
1 Tbs smoked or regular paprika
2 tsp cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (omit if sensitive to spice)
Optional toppings and sides:
Chopped fresh dill or parsley
Feta or goat cheese (of course would make it no longer dairy free)
Preheat oven to 375F
In an oven proof pan, like a cast iron skillet, saute onion and garlic in oil over low-medium heat for 5 or so minutes or until softened
Add the rest of the ingredients except eggs. Stir to combine and then simmer for 10 minutes until slightly thickened.
Make wells in your mixture with back of spoon equaling the amount of eggs you want and crack 1 egg into each well. Transfer to oven and bake for 10-13 minutes or until egg whites are opaque. You want the yolk still runny!
Serve with toppings of choice and toasty bread. Enjoy!
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Recipe adapted from Budget Bytes.