Cannellini bean shakshuka
Shakshuka! It’s such a fun word to say. Shak-shoooook-ah.
(I evidently need to get some new hobbies)
Shakshuka is essentially eggs poached in a rich tomato sauce. According to my trusty Wikipedia, ‘it’s believed to have a Tunisian origin’ – but as usual, with this recipe I was more concerned with simplicity than with authenticity. A few really tasty ingredients, simply cooked together, to give a delicious meal. You can’t go wrong.
I’ve made shakshuka a few times before, but this time I decided to bulk it out with some cannellini beans. They add some extra fibre and protein (in case the eggs weren’t enough!), and help to turn a simple breakfast dish into a filling meal. One serving contains over 26g of protein!
This recipe can serve two or four people, depending on whether you want people to have one or two eggs each. If you’re serving the shakshuka on its own, two eggs each is nice. If you’re serving it alongside other breakfast items, toast, pitta bread, or anything else, then one egg each might be enough for breakfast. Unless you’ve got a big appetite, in which case… just eat the whole batch. Don’t forget to finish it off with plenty of fresh herbs to make yourself feel fancy (despite the red sauce marks around your lips).
One more quick note: I’m heading off on my holidays on Saturday! I’m sure you’re sick of hearing about it by now, but I’m off to the US for three weeks (woop!). I have lots of recipes lined up for the next few weeks, and I’ll try to keep half an eye on things around here, but if you notice anything amiss or have any major problems with a recipe – I’m sorry! I’ll sort everything out when I get home at the end of the month.
Please be nice to the blog while I’m not around to keep things ticking over. If I come back to find you’ve all staged a coup and started sharing your own recipes instead of me, I might cry a bit.
Cannellini bean shakshuka
- 1 tbsp oil
- 2 celery sticks, finely diced
- 1 large carrot, finely diced
- 1 onion, finely diced
- 2 cloves garlic, minced
- 400 g tin finely chopped tomatoes (~ 1 1/2 cups) - or use fresh tomatoes if you prefer
- 250 ml vegetable stock (~ 1 cup)
- 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tbsp tomato puree
- 1 tsp chilli powder (hot or mild)
- 3/4 tsp dried oregano
- 1/2 tsp ground cumin
- Black pepper
- 4 eggs
- Fresh coriander (cilantro), to serve
- If you will be baking your eggs, preheat the oven to 200°C (Gas Mark 6 / 400°F).
- Heat the oil in a large frying pan, and add the finely diced celery, carrot, onion and garlic. Cook over a medium heat for 5 minutes, stirring regularly, until the vegetables are soft and translucent.
- Add the tin of chopped tomatoes, along with the vegetable stock, cannellini beans and tomato puree. Also add the chilli powder, oregano, cumin, and a good pinch of salt and pepper. Turn the temperature up a little, and allow the sauce to simmer for 10 minutes or so, until it has reduced to become quite thick and rich.
- It's now time to cook the eggs. If you want to be able to serve the shakshuka in individual baking dishes, distribute the sauce between 2 - 4 ovenproof dishes. Make one or two small wells in each, and crack in the four eggs. Bake for around 15-20 minutes, or until the eggs are cooked to your liking.
- Alternatively, if you're happy to serve the shakshuka straight from the frying pan, make 4 wells in the tomato sauce in the pan, and crack in the eggs. Turn the heat down to medium-low, cover the pan with a lid, and allow to steam until the eggs are cooked to your liking.
- Serve topped with fresh coriander and more black pepper.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for half the batch.
Crazy breakfast fan? Try breakfast nachos!