Smoky White Bean Shakshuka

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Whole, canned

  3 ½ cup or 847g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  ¼ dash or 0.03g

• Salt

  Table

  ¼ tsp or 2g

• White beans

  Mature seeds, canned

  1 ⅔ cup or 437g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Feta cheese

  2 oz or 57g

• Parsley

  Raw

  5 tbsp or 19g

Directions

1. Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
2. Add the canned tomatoes and their juices, crushing the tomatoes as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper. Stir to combine.
3. Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add ¼ tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
4. Drain the white beans and add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
5. Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley. Enjoy!

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