Introducing a delicious twist on a classic North African dish – Shakshuka, with a delightful addition of white beans! While traditional Shakshuka is undeniably scrumptious, this version brings a new level of heartiness and flavor that will leave you craving more.
Picture this: juicy tomatoes, creamy white beans, tangy feta cheese, and a generous sprinkling of cilantro, all nestled together in a rich, aromatic sauce. And let’s not forget the pièce de résistance – a perfectly cooked, runny egg crowning the dish, just waiting to be pierced and savored.
While Shakshuka is often associated with brunch, it’s truly a versatile dish that can be enjoyed any time of day. Whether you’re looking for a satisfying breakfast, a cozy dinner, or a leisurely weekend brunch, this Shakshuka with white beans is sure to hit the spot.
What makes Shakshuka so wonderful is its adaptability. Feel free to customize it to your heart’s content – add your favorite vegetables, adjust the spice level to your liking, or experiment with different cheeses. The possibilities are endless!
But no matter how you choose to enjoy it, be sure to have some crusty bread on hand. Trust me, you’ll want to soak up every last bit of that luscious sauce. So why wait? Whip up a batch of this mouthwatering Shakshuka with white beans and get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more!
Here’s all the equipment I used
Shakshuka with white bean
Ingredients
- 1/2 tsp cumin seed
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp crushed red pepper
- 1/2 tsp nutmeg
- 1 medium shallot, diced
- 1 large garlic clove, minced
- 1 28 oz can of tomatoes (crushed or whole work)
- 1 15 oz can of white beans (great northern beans or cannellini beans)
- 4 eggs
- 1/4 c feta cheese (or more if you like)
- cilantro for garnish
- salt and pepper to taste
Instructions
Heat up a 12-inch skillet over medium heat. Toast your cumin seeds for 30 seconds.
Add in your olive oil and dry spices. Mix to combine. Add in your shallots and cook for about 5 minutes. Add a pinch of salt to make them sweat. Add in your garlic and cook for about 2 minutes. Don't let it burn.
Add in your tomatoes and white beans. Simmer for about 10-15 minutes until the tomatoes are tender.
Carve out 4 pockets for the eggs and carefully break each one in their respective one. Cover and simmer on low for about 8 minutes or until the whites around the eggs have cooked. Your eggs should be runny in the middle. Watch closely because the eggs do cook quickly. The eggs will continue to cook in the sauce so it's fine if they seem a little undercooked.
Sprinkle with feta cheese, garnish with cilantro. Salt and pepper to taste. Serve immediately.
