Shakshuka with red beans
Comfort food for these days when fridge is empty :-)
Servings: 6 people
Ingredients
- 1 tbsp olive oil
- 800 g cooked red beans (or 3 x 800ml cans, drained and rinsed, if not SCD)
- 1 800ml canned tomatoes
- 1 onion (frozen also works)
- 4 garlic cloves
- 1 bell pepper (color of your choice)
- 6 eggs
- 1 tsp paprika
- 1 tsp chipotle (or Kashmiri, or chili powder)
- Ssalt, peppercorn medley seasoning
- Fresh parsley, or chives, to serve
Instructions
- Add olive oil in a large pan and on medium-high heat, saute the onion until all the water is gone and it starts to stick.
- While it's cooking, mince the bell pepper.
- When onion starts to stick, add bell pepper, garlic and spices and cook for about 30', until they have warmed up and are fragrant. Don't burn the spices or the garlic.
- Add tomatoes and red beans.
- Simmer for 10'.
- 2 options:Fastest option: while it's simmering, cook 6 sunny side up eggs and serve them on top of the stew.Traditional option: dig 6 holes in the pan. Crack one egg per hole. Partially cover with a lid and wait until the eggs are done, but still runny.
- Serve immediately with fresh parsley on top, salt and freshly cracked pepper.
Notes
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I often fry additional eggs on the side for my kids who like to fill on meat-y proteins.
This recipe is really made to be eaten with eggs. You can eat it plain, but it's way better with the egg yolk mixed into the tomato sauce.
This recipe is really made to be eaten with eggs. You can eat it plain, but it's way better with the egg yolk mixed into the tomato sauce.