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Makes 4 servings 3 tablespoons extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 1 green bell pepper, diced

Makes 4 servings


3 tablespoons extra virgin olive oil

1 medium onion, diced

3 cloves garlic, minced

1 green bell pepper, diced

1 can (12.5 ounces) butter beans, drained, or 3 cups home-cooked

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

8 medium tomatoes, diced (about 4 cups)

1/2 cup water

8 eggs


1. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the onion, and saute until translucent, 3 to 5 minutes. Add the garlic, and stir until fragrant, about 30 seconds. Add the green pepper, and saute until it has softened, about 5 minutes. Add the beans, paprika, turmeric, cumin, cayenne, and salt. Gently mix to coat all the ingredients evenly with the spices. Reduce the heat to medium-low, and simmer for 2 minutes.

2. Add the tomatoes, any juices that may have accumulated when dicing them, and the water. Increase the heat to high, and bring the liquid to a boil. Immediately return the heat to medium-low, stirring occasionally, for 10 minutes. Uncover the pan, and simmer until the juice has thickened somewhat, about 5 to 10 minutes. It will have turned a darker shade of red.

3. Preheat the oven to 425.

4. Remove the pan from the heat. Carefully crack the eggs - trying not to break the yolks - one at a time over the beans and sauce, spacing them evenly. Transfer the skillet to the oven, uncovered, and bake for 3 minutes. Rotate the pan (to ensure that the shakshouka cooks evenly), and bake until the egg whites begin to firm up, but the yolks are still runny, about 3 more minutes.

5. Remove the pan from the oven, and let sit for 1 minute to settle the eggs. (Possible garnishes: avocado, feta cheese, and cilantro. Spread them evenly across the surface of the shakshouka.)

6. To serve, use a large spoon to scoop out the eggs with the beans, sauce, and garnishes, keeping the eggs on the top, unbroken. Season with pepper, and serve with bread for dipping.

- From "The Convenant Kitchen"
Per Serving: 390 calories; 20 grams protein; 34 grams carbohydrates; 11 grams sugar; 21 grams fat; 327 milligrams cholesterol; 438 milligrams sodium; 9 grams dietary fiber.EndText