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
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.