What the heck is a Shakshuka?? It’s delicious and perfect for Breakfast-for-Dinner nights!
Egg Shakshuka is a simple dish of gently poached eggs cooked in a tasty mixture of simmering tomatoes, onion & garlic. In this recipe, we added creamy Cannelini beans, to make this more of a hearty meal.
Shakshuka is a traditional North African dish, but is also quite popular in the Middle East, and I discovered it while following the Whole30 diet – minus the crusty bread!
This One-Pan Meal using canned tomatoes & beans, eggs, spices, onion & parsley is a great healthy option! If you want to splurge, add some buttered crusty bread! Enjoy!
White Bean Egg Shakshuka
Egg Shakshuka is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, onion & garlic. Here, we added creamy Cannelini beans, to make this more of a hearty meal.
Ingredients
- 2 TBSP olive oil
- 4 cloves garlic - minced
- 1 yellow onion - finely diced
- 1 (28 oz.) can fire-roasted tomatoes
- 1/2 TBSP smoked Paprika
- 1 TSP cumin
- 1/2 TSP dried oregano
- 1/8 TSP crushed red pepper
- 1/4 TSP salt
- 1 (15 oz.) can cannelini beans
- 4 large eggs
- 1 handful flat-leaf parsley - chopped
- Feta crumbles for garnish (if desired)
Directions
- Step 1 Heat olive oil in a large skillet over Medium heat. Add onion & garlic, and cook until transparent (about 5 minutes)
- Step 2 Add canned tomatoes & their juices, smoked paprika, cumin, oregano, red pepper flakes & fresh cracked pepper. Stir to combine. Allow sauce to come to a simmer, and cook, stirring occasionally for 5-7 minutes. Add 1/4 TSP salt, then taste sauce & adjust seasoning if needed.
- Step 3 Meanwhile, drain can of white beans & add to the skillet. Stir to combine. Allow skillet to return to a simmer. Cook 2-3 minutes more.
- Step 4 Using a spoon, create 4 indentations in the sauce. Crack the four eggs into each of the created slots. Place lid on top and let simmer for 5-7 minutes over Medium heat, until whites are set but the yolks still appear soft.
- Step 5 When done, remove lid, sprinkle with chopped parsley & feta crumbles and serve with crusty bread.
Thanks to Beth @budgetbytes for the meal inspo!
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