White Bean Shakshouka
This heartier version of a mid-Eastern favourite includes beans or chickpeas, qualifying it as a meal-in-one for supper. If you use dried beans (soaked and boiled), then I suggest increasing the amount of spices and salt, as indicated in the recipe below because the beans absorb their flavours. There's salt in the liquid in canned beans, so less salt may be needed if you use the canned version. Compare and choose between this and the original, found on Leite's Culinaria. Have on hand plenty of crusty French or other dense bread to sop up the juices, or serve with a rice/grain/orzo accompaniment.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan. Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Prep time: 30 minutes
Cooking time: 50 minutes
Serves 4-6 people
Ingredients.
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
olive oil as needed for the pan
2 red, yellow or orange bell peppers (or combination), thinly sliced
1 large yellow onion, thinly sliced
2 teaspoons paprika
2 teaspoons sea salt, plus more for sprinkling (less if using canned beans)
One 28-ounce can diced tomatoes, undrained
One 15-ounce can white beans or chick peas, drained and rinsed or equivalent in soaked and boiled beans
4 to 6 large eggs
Freshly ground black pepper
1/2 cup fresh parsley or cilantro leaves
1/2 - 1 cup crumbled feta cheese
Method
Set a large skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds and toast until fragrant, about 2 minutes. Transfer the seeds to a plate to cool. If the seeds are whole, grind them in a spice grinder or use a mortar and pestle.
In the same skillet over medium-high heat, warm the oil. Add the bell pepper and onion in an even layer, but don't be tempted to stir or fuss with them. Let them cook, undisturbed, until the bottom side gets a dark char, 3 to 4 minutes. Then give everything a quick stir and continue to cook until nearly all of the peppers and onions are blackened in parts. This will take 10 to 15 minutes.
Add the ground spices, paprika, and salt to the skillet and cook, stirring, for 1 minute. Carefully add the tomatoes and their juices as they may spatter. Bring to a simmer and then stir in the white beans. Return to a simmer and then reduce the heat until the mixture holds at a bare bubble now and again. Simmer, uncovered, until the mixture thickens, 5 to 15 minutes.
Using the back of a spoon, create a little indentation in the tomato mixture for each of the eggs you plan to cook. Then carefully crack them into the tomato mixture. Add a bit of salt and black pepper to each egg and then cover the skillet with a lid (or, if you can’t find the matching lid, use a baking sheet or even the bottom of a large saucepan). Cook over low heat until the eggs are done to your liking, 5 to 7 minutes for soft, runny eggs. If you like the yolks more well done, you may want to gently spoon some of the sauce over the yolk.
Sprinkle with the parsley or cilantro and the feta. Serve immediately, preferably scooped straight from the skillet.
This heartier version of a mid-Eastern favourite includes beans or chickpeas, qualifying it as a meal-in-one for supper. If you use dried beans (soaked and boiled), then I suggest increasing the amount of spices and salt, as indicated in the recipe below because the beans absorb their flavours. There's salt in the liquid in canned beans, so less salt may be needed if you use the canned version. Compare and choose between this and the original, found on Leite's Culinaria. Have on hand plenty of crusty French or other dense bread to sop up the juices, or serve with a rice/grain/orzo accompaniment.
More vegetarian or vegan options: White Bean Shakshouka, Fall-Apart Caramelized Cabbage, Summer Squash or Zucchini Galette, Asparagus Galette, Squash with Nutmeg, Spinach and Cheese, Curry Marinated Summer Squash, Quiche with Sweet Potato Crust, Herby Grain Salad with Butter-Basted Mushrooms, Crispy Chickpeas with Lemon/Garlic Yogurt, Roasted Chickpea and Vegetable Salad, Roasted Mushrooms with Braised Lentils, Warm Lentils and Potato Salad, Walnut or Almond Pesto Pasta, Pasta with Hazelnut Pesto and Parmesan. Paneer with Burst Cherry Tomato Sauce. Back to Main Dishes.
Prep time: 30 minutes
Cooking time: 50 minutes
Serves 4-6 people
Ingredients.
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
olive oil as needed for the pan
2 red, yellow or orange bell peppers (or combination), thinly sliced
1 large yellow onion, thinly sliced
2 teaspoons paprika
2 teaspoons sea salt, plus more for sprinkling (less if using canned beans)
One 28-ounce can diced tomatoes, undrained
One 15-ounce can white beans or chick peas, drained and rinsed or equivalent in soaked and boiled beans
4 to 6 large eggs
Freshly ground black pepper
1/2 cup fresh parsley or cilantro leaves
1/2 - 1 cup crumbled feta cheese
Method
Set a large skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds and toast until fragrant, about 2 minutes. Transfer the seeds to a plate to cool. If the seeds are whole, grind them in a spice grinder or use a mortar and pestle.
In the same skillet over medium-high heat, warm the oil. Add the bell pepper and onion in an even layer, but don't be tempted to stir or fuss with them. Let them cook, undisturbed, until the bottom side gets a dark char, 3 to 4 minutes. Then give everything a quick stir and continue to cook until nearly all of the peppers and onions are blackened in parts. This will take 10 to 15 minutes.
Add the ground spices, paprika, and salt to the skillet and cook, stirring, for 1 minute. Carefully add the tomatoes and their juices as they may spatter. Bring to a simmer and then stir in the white beans. Return to a simmer and then reduce the heat until the mixture holds at a bare bubble now and again. Simmer, uncovered, until the mixture thickens, 5 to 15 minutes.
Using the back of a spoon, create a little indentation in the tomato mixture for each of the eggs you plan to cook. Then carefully crack them into the tomato mixture. Add a bit of salt and black pepper to each egg and then cover the skillet with a lid (or, if you can’t find the matching lid, use a baking sheet or even the bottom of a large saucepan). Cook over low heat until the eggs are done to your liking, 5 to 7 minutes for soft, runny eggs. If you like the yolks more well done, you may want to gently spoon some of the sauce over the yolk.
Sprinkle with the parsley or cilantro and the feta. Serve immediately, preferably scooped straight from the skillet.