Smoky White Bean Shakshuka

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Salt

  Table

  ¼ tsp or 2g

• White beans

  Mature seeds, canned

  1 ⅔ cup or 437g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Feta cheese

  2 oz or 57g

• Parsley

  Raw

  5 tbsp or 19g

Directions

1. Mince the garlic and finely dice the onion. In a large deep skillet, heat olive oil over medium heat and cook the garlic and onion until the onions are soft and translucent, about 5 minutes.
2. Add the canned tomatoes with their juices, crushing them as you add to the skillet. Stir in smoked paprika, cumin, oregano, red pepper flakes, and black pepper.
3. Bring the sauce to a simmer and let it cook, stirring occasionally, for 5-7 minutes until it thickens slightly. Add ¼ tsp salt, taste, and adjust seasoning as needed.
4. Drain the white beans and add them to the skillet. Stir to combine and let the mixture return to a simmer for 2-3 minutes.
5. Crack the eggs into the skillet, cover with a lid, and let them simmer for about 5 minutes, or until the whites are set but the yolks remain soft. Top with crumbled feta and chopped parsley before serving.