White Bean & Egg Shakshuka
Eggs and white beans simmered in a simple tomato and pepper sauce. Serve it straight from the skillet.
Equipment
- 1 large pot or baking dish as directed food thermmeter
Ingredients
- 8 large eggs
- 3 (15 oz) cans canned white beans, drained and rinsed
- 2 (14.5 oz) cans canned diced tomatoes with juice
- 1 1/3 cups bell pepper, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/4 tsp smoked paprika
- 1/2 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a wide deep skillet with a lid. Cook onion and pepper over medium heat for 7–8 minutes. Stir in garlic, cumin and paprika for 30 seconds.
- Add tomatoes, salt and pepper. Simmer uncovered for 10–12 minutes, stirring, until slightly thickened. Stir in drained canned beans and simmer 3–4 minutes until hot.
- Make eight shallow wells. Crack each egg into a small cup, then slide into a well. Cover and cook gently for 6–10 minutes until whites and yolks are firm and the egg dish reaches 160°F.
- Serve promptly in four equal portions with two eggs and one-quarter of the bean sauce each. Bread is not included.
Notes
For the written method, fully cook eggs; do not promise runny yolks as food-safe. Refrigerate leftovers promptly and reheat to 165°F. Freeze bean sauce separately for quality rather than whole cooked eggs.
Serving: one of 4 equal portions of the complete batch. Finished cooked weight and volume are unmeasured. No unlisted sides or toppings included.
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Development recipe; not personally cooked or kitchen tested. Nutrition is Estimated, not Reviewed. Brands and substitutions change the estimate.