White Bean Shakshouka

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.

Ingredients

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.