Breakfast · Mediterranean
White bean shakshuka
A milder shakshuka using cannellini beans in place of chickpeas for a creamier sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 1 tbsp olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, crushed
- 350 g canned crushed tomatoes
- 1 tsp smoked paprika
- 150 g white beans, canned, drained
- 4 large eggs
- 1 tbsp fresh parsley, chopped
Method
Heat the olive oil and cook the onion for 5 minutes until soft.
Add the garlic and smoked paprika and cook for 1 minute.
Stir in the crushed tomatoes and white beans and simmer for 8 minutes.
Make 4 wells, crack in the eggs, cover and cook for 5 to 7 minutes.
Scatter with parsley before serving.