Baked Egg Shakshouka with Butter Beans

• Vegetarian
• Gluten free

• Produce

  • 1 15 oz can Butter beans
  • 1/4 cup Cilantro
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 Onion, medium
  • 8 Tomatoes, diced (about 4 cups, medium

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 1/2 cup Water

Found on kitschencat.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 15 oz can butter beans, drained
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• 8 medium tomatoes, diced (about 4 cups)
• ½ cup water
• 6-8 eggs
• ¼ cup chopped cilantro
• ½ teaspoon black pepper

Directions

• In large cast iron skillet or another oven safe skillet, heat the olive oil on the stove over medium heat.
• Add the diced onion and saute for 3-5 minutes, until starting to soften.
• Add the garlic and green pepper, saute until softened, another 5 minutes.
• Add the beans and all spices. Gently stir and reduce heat to medium low and simmer for 2 more minutes.
• Add chopped tomatoes and water, stir, turn heat to high and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
• Remove lid from skillet and continue to simmer another 10 minutes.
• Preheat oven to 425 degrees.
• Remove pan from the heat and gently crack the eggs over the beans and sauce, spacing evenly throughout the skillet.
• Place in the oven and bake for 3-5 minutes, until eggs are set to your liking.
• Sprinkle with cilantro and black pepper and serve with bread and/or crackers.