shakshuka with beans
Serves 4
5 mins prep
15 mins cook
20 mins total
When life gets busy, and you feel like you have nothing in the fridge, shakshuka with beans is here to save the day! You can make it on the stovetop or in a slow cooker to keep things quick and easy. Whip it up in just 15 minutes to enjoy for breakfast or dinner.
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Saute the flavor makers. Heat the 1 tbsp avocado oil in a large skillet over medium heat. Add the ½ yellow onion and saute for 2-3 minutes. Then add the 4 garlic cloves, ¼ tsp pepper, ½ tsp salt, ¼ tsp of red pepper flakes, and 1 bell pepper and saute another 1 minute.
See notes for making this in the slow cooker!
Make it a sauce: Add the 1 can crushed tomatoes, 1 cup marinara sauce, and 1 15 oz can chickpeas (drained) to the skillet. Stir everything together and bring the mixture to a gentle boil.
Add eggs: Crack open the 6 eggs individually into a 1/4 cup measuring cup. Use the bottom of it to make a well in the tomato sauce and then pour the egg into it. I try to space them out evenly around the outside. Cover the pan and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference. For dipping bread, I recommend cooking the eggs until the yolks are over easy or over medium, but you can cook them longer if you prefer!
Top it and serve: When the eggs are done, remove the skillet from the heat. Top the dish with freshly grated parmesan and chopped basil. Serve the eggs and sauce family-style with toasted bread for dipping, and enjoy!
