Shakshuka with White Beans
Serving Size:
10 mins
Total Time:
30 mins
An Israeli style poached egg with a spicy tomato stew and cannellini beans
Shakshuka with White Beans
Nutritional Information
Shakshuka with White Beans
Serving Size
Amount Per Serving
Total Fat9 g
Total Carbs35 g
Saturated Fat2 g
Dietary Fiber11 g
Added SugarsN/A
Protein16 g
Sodium330 mg
Main Ingredients:
Styles / Themes:
12 oz Cannellini Beans, Canned
2 tbsp Oil, Olive
4 oz Chopped Yellow Onions,
1 tsp Chopped Garlic
1 ea Diced Green Peppers
2 tbsp Tomato Paste
1 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Ground Paprika
1/8 tsp Cayenne Pepper
1 lb, 10 oz Diced Tomatoes in Juice
2 tbsp Cilantro, Fresh, Chopped
4 ea Egg, Fresh
1. In a deep skillet or sauté pan with a metal handle, add the oil and sauté the onions and peppers together over medium high heat. Add the garlic and sauté for 2-3 minutes. Add the tomato paste and stir thoroughly. Allow the paste to caramelize slightly. Add the diced tomatoes, white beans and spices. Reduce the heat to medium low and allow mixture to simmer.
2. Meanwhile, crack the eggs one at a time into the tomato mixture. Be sure to allow space in between each egg. Cover the pan and place into a 350F oven for 10-15 minutes, or until the eggs are cooked through. Garnish with cilantro.
Tips & Notes
Similar Recipes