Shakshuka with Cannellini Beans
A twist on the classic North African dish, adding cannellini beans for extra protein and fiber.
Ingredients
- ●2 tablespoons Olive oil
- ●1 large OnionChopped
- ●1 large Bell pepperSliced
- ●3 cloves GarlicMinced
- ●1 (15 ounce) can Cannellini beansDrained and rinsed
- ●1 cup Shakshuka sauce
- ●4 large Eggs
- ● Salt and pepperTo taste
Instructions
- 1
Heat the olive oil in a large cast-iron skillet over medium-high heat.
- 2
Add the chopped onion and cook, stirring occasionally, until it is lightly browned, about 8 minutes.
- 3
Add the sliced bell pepper and cook, stirring occasionally, until it is tender, about 5 minutes.
- 4
Add the minced garlic and cook, stirring constantly, for 1 minute.
- 5
Stir in the shakshuka sauce and bring to a simmer.
- 6
Reduce the heat to medium-low and add the cannellini beans.
- 7
Create 4 wells in the sauce and crack an egg into each well.
- 8
Cover the skillet and cook, undisturbed, until the eggs are cooked to your desired doneness, about 10-12 minutes.
- 9
Season the shakshuka with salt and pepper to taste.
- 10
Serve the shakshuka hot, garnished with chopped fresh herbs if desired.