White bean shakshuka with feta and parsley
Experience the rich, smoky flavors of our white bean shakshuka, perfectly complemented by tangy feta and fresh parsley. This delicious dish combines garlic, onion, and a blend of spices with hearty white beans and tomatoes, topped with perfectly poached eggs. Perfect for any meal of the day!
Cook time 25 min
Prep time 5 min
Ingredients:
4 garlic cloves1 onion
2 tbsp olive oil
3 cups canned tomatoes
1/2 tsp paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp red pepper (spice)
1/4 dash black pepper
1/4 tsp salt
1.50 cups white beans
4 eggs
2 oz feta cheese
5 tbsp fresh parsley
Shakshuka is a popular Middle Eastern and North African dish traditionally made with poached eggs in a simmering tomato and pepper sauce. In this smoky white bean version, we've incorporated hearty white beans and tangy feta cheese to create a nutritiously fulfilling and deliciously flavorful dish. Whether for breakfast, brunch, or dinner, this recipe is sure to delight your taste buds.
Instructions:
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the canned tomatoes to the skillet with the sautéed onions and garlic.
- Stir in the paprika, ground cumin, dried oregano, crushed red pepper flakes, black pepper, and salt.
- Allow the mixture to simmer on medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Stir in the white beans and let them heat through in the tomato sauce, about 5 minutes.
- Using a spoon, make four small wells in the sauce.
- Crack an egg into each well, being careful to keep the yolks intact.
- Cover the skillet with a lid and cook until the egg whites are set but the yolks are still runny, about 5-8 minutes. For firmer yolks, cook a bit longer as needed.
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Sprinkle the crumbled feta cheese over the shakshuka.
- Garnish with the freshly chopped parsley.
- Serve the shakshuka hot, directly from the skillet, with crusty bread or pita on the side for dipping.
Tips:
- Prepare your Ingredients: Chop the garlic and onion before you start cooking to streamline the process. You can also measure out all your spices and keep them ready for use.
- Cook the Tomato Base Until Thickened: Let the tomato base simmer until it reduces slightly and thickens, which helps concentrate the flavors and creates a richer sauce.
- Create Wells for the Eggs: Use a spoon to create little wells or indentations in the sauce before adding the eggs to ensure they stay in place while they cook.
- Cover to Cook Eggs Evenly: Cover the skillet with a lid while cooking the eggs to help them cook evenly and achieve the desired level of doneness.
- Garnish with Fresh Herbs: Sprinkle the dish with freshly chopped parsley right before serving to add a burst of fresh flavor and a pop of color.
This white bean shakshuka with feta and parsley offers a rich and flavorful meal that's both satisfying and easy to prepare. With its combination of spices, creamy beans, and deliciously poached eggs, this dish captures the essence of comfort food with a twist. Enjoy it with some crusty bread or warm pita to soak up all the delectable sauce.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 20g
Carbohydrates 36g
Fiber 11g
Sugar 7g
Fat 16g
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