Shakshuka with Cannellini Beans
A classic North African dish made with eggs poached in a flavorful tomato sauce, served with cannellini beans. This gluten-free recipe is a delicious and nutritious meal for any time of day.
Ingredients
- ●1 (15 ounce) can cannellini beans
- ●1 (28 ounce) can shakshuka
- ●2 tablespoons olive oil
- ●1 medium onion
- ●2 cloves garlic
- ●2 tablespoons tomato paste
- ●1 teaspoon chili flakes
- ●2 eggs
Instructions
- 1
Heat the olive oil in a large cast-iron skillet over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for 1 minute.
- 4
Add the tomato paste and cook, stirring constantly, for 1 minute.
- 5
Add the shakshuka and chili flakes. Bring to a simmer.
- 6
Reduce heat to low and cook for 10-15 minutes, stirring occasionally.
- 7
Stir in the cannellini beans.
- 8
Create 2 wells in the sauce and crack in the eggs.
- 9
Transfer the skillet to the oven and bake at 400°F (200°C) for 15-20 minutes, or until the eggs are set.
- 10
Serve hot, garnished with fresh parsley or cilantro if desired.