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This recipe was originally found at budgetbytes.com.

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Smoky White Bean Shakshuka

Source

Recipe originally found at budgetbytes.com

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

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2 Tbsp olive oil
4 cloves garlic
1 yellow onion
28 oz can tomatoes whole peeled
12 Tbsp smoked paprika
1 tsp ground cumin
12 tsp oregano dried
18 tsp red pepper flakes
Freshly cracked pepper
14 tsp salt or to taste
15 oz can cannellini beans
4 large eggs
Handful parsley fresh, chopped
2 oz feta crumbled

Directions

Visit budgetbytes.com to view the directions for this recipe.

Comments & Personal Notes

As a main dish, 2 servings per person works. I used dried beans that I soaked overnight and boiled until soft. Turned out wonderful. I was disappointed at first because it smelled like chili, but the eggs and feta really make it wonderful.

Comment from notaround — posted over 6 years ago

Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.
Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.

Comment from janiemehaffey — posted over 4 years ago

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