This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and may be safe for some of those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve with a gluten-free baguette.
"Noise proves nothing. Often a hen who has merely laid an egg cackles as if she laid an asteroid." -Mark Twain
Shakshuka is a great dish — perfect for a lazy weekend brunch or a simple weeknight meal. The addition of the white beans to this recipe really rounds out the dish and makes it a complete meal. The balance of the sweet, tangy and umami tomato sauce with the herbs, sharp and umami feta, creamy eggs and spicy red pepper flakes makes for a terrific dish.
Servings: 4 | Serving size: 1 cup sauce with 1 egg and 2 slices baguette
Cooking Time: 45 Minutes
The sauce keeps well. It's best to reheat the sauce and cook the egg in it fresh (or just cook the egg separately – fried or scrambled will also be good). Reheating cooked eggs, even in the sauce, can make them overcooked and rubbery.
1 Tbsp. Olive oil
1 medium onion (diced)
1 large red bell pepper (diced)
4 cloves garlic (minced)
2 15-ounce cans no salt added diced tomatoes
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. red pepper flakes
1/8 tsp. salt
black pepper to taste
1 15-ounce can no salt added white beans (drained and rinsed)
4 large eggs
2 ounces feta cheese (crumbled)
1/4 cup chopped parsley or cilantro
10 1/4-inch-thick rounds cut from a whole wheat or gluten-free baguette, sliced into 10 1/4-inch-thick rounds)
3 cloves garlic (cut in half)
Select a large and deep saute pan with a lid; set the lid aside for later.
Place the pan over medium-high heat.
Add the oil and swirl to coat the pan.
When the oil is hot, add the onion and bell pepper to the pan.
Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.
Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.
Add the white beans to the skillet and stir.
Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.
While the sauce is simmering, prepare the garnishes - crumble the feta, chop the herbs, and slice the green onions.
Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.
When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.
Make 4 wells in the sauce with the back of a spoon.
Crack an egg into each well.
Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.
When eggs are cooked to desired doneness, top with feta and fresh herbs.
Serve with two baguette slices per serving.
Serving size: 1 cup sauce with 1 egg and 2 slices baguette
|Calories 399||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 48g||18%|
|Dietary Fiber 11g||40%|
|Vitamin K 76mcg|