Smoky White Bean Shakshuka Recipe
Eggs poached in a rich and smoky tomato sauce speckled with white beans, this Smoky White Bean Shakshuka is the perfect breakfast for dinner!
Total Cost $6.49 recipe / $1.62 serving
AuthorAdapted from The New York Times
- 2Tbspolive oil$0.32
- 1yellow onion$0.16
- 28 ozcanwhole peeled tomatoes$1.69
- 1/2Tbspsmoked paprika$0.15
- 1tspground cumin$0.10
- 1/2tspdried oregano$0.05
- 1/8tspred pepper flakes$0.02
- Freshly cracked pepper$0.05
- 1/4tspsalt, or to taste$0.02
- 15 ozcancannellini beans$1.19
- 4large eggs$1.10
- Handful fresh parsley, chopped$0.20
- 2ozfeta, crumbled$1.12
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.