Bean Shakshuka

by admin
A protein loaded dish, you can use canned beans, left over beans or freshly cooked beans.


2 tbsp olive oil
1 large white onion, peeled and diced
1/2 cup kidney beans
1/2 cup red speckled beans
1/2 cup red bell pepper, diced
2 cloves garlic, peeled and chopped
1 tsp ground cumin
1 tsp salt
1/4 cup roasted red peppers, chopped
1/4 can whole tomatoes with juices, chopped, crushed or pureed
1 tsp chili sauce to taste
2 eggs
Tsp chopped parsley

Preheat oven to 200°C

Heat olive oil over medium heat. Add onions and fry until soft and translucent.

Add red pepper, garlic, cumin and salt. Saute for another 4-5 minutes.

Add roasted red pepper, tomatoes and their juices, chili paste and the beans. Bring to a boil then reduce heat. Let simmer for 10 minutes.

With the back of a spoon make wells in the tomato mixture for the eggs. Crack eggs into wells. Break up the whites around the edges with a fork. Sprinkle eggs with salt and pepper to taste.

Bake in preheated oven until the eggs are cooked the way you like.

Remove from oven and sprinkle with parsley and serve👌🏾


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