Empty My Fridge
White Bean Shakshuka
Ingredients
- Extra virgin olive oil
- Onion · halved thinly sliced1
- Bell pepper · chopped2
- Garlic · minced2
- Coriander seed · ground1 tsp
- Paprika1 tsp
- Cumin½ tsp
- Chili flake · flakes½ tsp
- Salt
- Black pepper
- Diced tomatoes with their juices1 can
- Cannellini bean · drained rinsed1 can
- Egg4
- Parsley · chopped¼ cups
- Dill · chopped¼ cups
Instructions
- Heat about 2 tablespoons olive oil in a large lidded pan until shimmering. Add the onion, both bell peppers and the garlic, then the coriander, paprika, cumin, Aleppo pepper or red pepper flakes, and a generous pinch each of salt and pepper. Cook over medium-high heat, stirring often, until the vegetables soften, about 5 to 7 minutes.
- Add the diced tomatoes with their juices and the drained, rinsed cannellini beans. Bring to a boil, then lower the heat and cover the pan partly, leaving a small gap. Simmer for about 20 minutes, until the sauce has thickened a little.
- Uncover the pan and make 4 wells in the sauce with the back of a spoon. Break an egg into each well. Cover and cook gently for about 5 minutes, until the whites are set but the yolks are still slightly runny.
- Take the pan off the heat, drizzle with more olive oil and scatter over the chopped parsley and dill. Serve straight away.
Summarized from The Mediterranean Dish's video. Watch it for the details.
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