Feta and White Bean Shakshuka
A delicious vegetarian shakshuka style brunch dish with feta and white beans. Great to dip toasted sliced baguettes in.
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
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Slice both the pepper and onion very thinly.
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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.
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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.
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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.
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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.
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Garnish with cilantro or parsley and enjoy with sliced toasted baguettes.