Here’s a Great Brunch Recipe For the Weekend

Here’s a Great Brunch Recipe For the Weekend

Credit: Eat This Much

Feta and White Bean Shakshuka

A delicious vegetarian shakshuka style brunch dish with feta and white beans. Great to dip toasted sliced baguettes in.

Course Breakfast, Main Course
Cuisine Mediterranean
Keyword brunch, shakshuka
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author S.M. Lees

Ingredients

  • 1 tspn coriander seeds
  • 1 tspn cumin seeds
  • 1 tspn fennel seeds
  • 2 tbsp olive oil
  • 1 red bell pepper
  • 1 large yellow onion
  • 1 tspn smoked paprika
  • 1 tspn kosher salt
  • 28 oz canned diced tomatoes
  • 15 oz canned white beans drained and rinsed
  • 6 large eggs
  • ground pepper
  • 1/2 cup fresh parsley or cilantro
  • 1/2 cup feta cheese crumbles

Instructions

  1. Slice both the pepper and onion very thinly.

  2. Place a skillet over medium heat. Toast the coriander and fennel seeds until fragrant and transfer to a plate to cool. Grind the spices using a mortar and pestle.

  3. Heat olive oil over medium-high heat and cook the bell pepper and onion. Try not to touch or stir. When they are cooked and charred, give a quick stir.

  4. Add the ground spices, then the paprika and kosher salt. Mix well. Slowly add the tomatoes then the white beans. Bring to a gentle boil. Lower the heat and simmer for 5 minutes.

  5. Crack the eggs evenly over the shakshuka mixture making sure not to break the yolk. Cover the skillet with a lid until the eggs are set.

  6. Garnish with cilantro or parsley and enjoy with sliced toasted baguettes.

 

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