Smoky White Bean Shakshuka

Smoky White Bean Shakshuka Recipe
Smoky White Bean Shakshuka

This delicious egg dish cooked with rich tomato sauce is usually full of fresh and rather spicy peppers, but I decided to take mine in a slightly different direction. I add a little cannellini seeds, plus a little smoked paprika to give it a deep, roasted flavor. OH, MY GOD. Brinner has never tasted as good as this Smoky White Bean Shakshuka.
Apart from the added nuts, you might want to serve this with crusty bread or homemade naan for a delicious gravy soup. There is no bread? No problem. Spoon the mixed cup on a bowl of grits or rice (as we do here in the south).
Boiled eggs in rich and smoky tomato sauce flavored with white beans, this Smoky White Bean Shakshuka is the perfect breakfast for dinner!

Prep Time: 5 Mins
Cook Time: 25 Mins
Total Time: 30 Mins

Smoky White Bean Shakshuka Recipe
Ingredient
  • 4 cloves of garlic
  • 28 ounces of peeled whole tomatoes
  • 2 ounces of feta, destroyed
  • 2 tablespoons of olive oil
  • 1 yellow onion
  • 15 ounces of cannellini seeds
  • 1/2 Tbsp smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red chili flakes
  • Fresh Pepper
  • 1/4 teaspoon salt, or enough
  • 4 large eggs
  • Fresh, chopped parsley

Instruction
  1. Season the garlic and cut the onions. Cook in a large, large skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
  2. Add canned tomatoes and juice, crush the tomatoes with your hands as you add them to the pan. Add smoked paprika, cumin, oregano, red pepper flakes, and some cracked fresh paprika. Toss to join.
  3. Allow the sauce to boil. Allow the sauce to boil, stirring occasionally, for 5-7 minutes, or until it thickens slightly. Add 1/4 teaspoon salt, then taste the sauce and adjust the salt or other seasonings to your liking.
  4. Drain the white beans, add to the pan, then stir until smooth. Let the pan return to low heat. Simmer for another 2-3 minutes.
  5. Crack four eggs into the pan, then place the lid on the pan and simmer for 5 minutes, or until the white is white but the yolk is still soft. Add a pan with crushed feta and chopped parsley.

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