sidedish

3 Bean Shakshuka


PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

PREP TIME: 30 MINUTES | COOK TIME: 20 MINUTES

Courtesy of: Jackie Gebel

INGREDIENTS

  • 2 tablespoons extra virgin olive oil

  • 1 small onion, chopped

  • 1 red bell pepper, seeded and chopped

  • 2 large cloves garlic, miinced

  • 1 can (28 ounces) no-salt-added whole peeled tomatoes

  • 2 teaspoons smoked paprkia

  • 1 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground pepper

  • 1/2 teaspoon dried oregano leaves

  • 1/8 teaspoon crushed red pepper flakes

  • 1 can (15 ounces) READ 3 Bean Salad

  • 6 large eggs

  • 4 ounces crumbled feta cheese

  • 3 tablespoons chopped parsley

  • Crusty bread or pita wedges

DIRECTIONS

Makes 6 servings.

  1. Heat oven to 375°F.

  2. Heat large oven-proof skillet over medium-low heat. Add olive oil; swirl to coat.

  3. Add onion and bell pepper. Cook 10 minutes or until vegetables are very tender, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes or until fragrant.

  4. Crush tomatoes by hand or using potato masher. Add to skillet. Stir in paprika, cumin, salt, ground pepper, oregano and crushed red pepper. Cook 1 minute, stirring frequently.

  5. Stir in bean salad with liquid. Bring to boil; reduce heat and simmer 5 minutes or until tomato mixture thickens, stirring occasionally.

  6. Create 6 small wells in tomato mixture. Gently crack 1 egg into each well. Place skillet in oven. Bake 7 to 10 minutes or until eggs are cooked as desired. Sprinkle with feta cheese and parsley. Serve with bread or pita wedges.


NUTRITION INFORMATION

Nutrition information per serving (1/6 of recipe): 260 calories; 12g protein; 22g carbohydrate; 14g fat; 620mg sodium; 200mg cholesterol; 5g dietary fiber; 2.31mg iron; 0.08mg thiamin; 1520.27IU vitamin A; 5305mg vitamin C.