Shakshuka with Cranberry Beans
Prep time: 45 minutes
Cook time: 20 minutes
Ingredients
1 cup fresh cranberry beans
2 TBSP olive oil
1 medium onion, diced
1 red bell pepper, cored/diced
3 garlic cloves, minced
Fresh herbs of choice
1 small hot pepper, seeded/diced
1.5 tsp smoked paprika
1.5 tsp sea salt
1 tsp ground cumin
6 medium tomatoes, diced
Chopped parsley
4 eggs
Crusty bread for serving
Directions
In a large pot, add the beans and any desired aromatics, such as: thyme, parsley, chopped carrot or celery, or chile pepper for extra spice Cover with water by 2 inches and simmer on low for ~ 45 minutes, until the beans are soft and creamy.
Heat oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté, stirring occasionally, until soft, about 8-10 minutes. Add garlic and sauté for another 1-2 minutes. Add paprika, cumin, salt, and stir to combine.
Add the tomatoes and reduce heat to low. Stir occasionally and cook until saucy, ~ 12-15 mins. Add the beans + parsley and stir again to combine. Using the back of a wooden spoon, make a well for the eggs and crack them into the mixture one by one. Baste egg whites with spoons of braising liquid. Cover and simmer over low until whites have set, about 6-9 mins. Remove from heat and serve with bread.
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