Updated: Oct 30
This one pan shakshuka is one of my breakfast favourites. It’s a recipe that involves staples that I usually have on hand. It is also versatile and works well if you have vegetables in the fridge that you want to use up. Zucchini, spinach, mushrooms and swiss chard are some of my favourite add-ins. I hope you enjoy it as much as I do!
1 small onion, diced
1 bell pepper, diced (I like yellow or green for colour)
Any other vegetables you want to add (optional)
1 tsp cumin seeds
½ tsp smoked paprika
1 tbsp olive oil
1, 28 oz can of diced tomato
2 tbsp tomato paste
1, 19 oz can of cannellini beans
Salt and pepper (to taste)
Cilantro and parsley, chopped and/or microgreens (to taste)
½ c crumbled feta (optional)
Bread for serving
Toast cumin seeds in a large dry skillet until fragrant. Add olive oil, chopped onion, pepper and any other vegetables you may be using and saute on medium heat until softened. Add diced tomato, tomato paste, smoked paprika and beans and bring to a simmer. Crack the eggs directly on top, spacing them evenly. Alternatively, you can use a spoon to make a little well to crack the eggs into. Cover and cook for 5-8 minutes, depending on the size of your eggs and how runny you like your eggs. Keep in mind, they do continue to cook a bit once you remove them from the heat. Finally, top with your choice of salt, pepper, feta, cilantro, parsley and/or microgreens. Serve with fresh bread for dipping.