Baked egg shakshouka with butter beans is a bright and tangy Israeli tomato dish that is versatile enough to be enjoyed for brunch, lunch, or dinner!
Once upon a time there was a girl that sustained her first minor (very extremely minor) injury since she was 4 years old and had some stitches in her forehead. Let’s just knock on wood about the fact that I’ve been incredibly awesome at avoiding any breaks, burns, etc for the last 22 years of my life and then we can move on with the story. We’ve been playing sand volleyball with some friends for the last couple of weeks and last night I jumped up (about a whole 2 inches) to spike (gently pat) the ball over the net. The ball was coming a little faster than I was anticipating and my hand was too floppy, so Mr. Right Thumb bent back to a place it’s never been before. I’ve never had a sprained anything, but I think I might have just joined the club!
Okay, the marvelous Shakshouka. Isn’t it gorgeous with the eggs peeking out from the luscious spiced tomato mixture? I’m a big fan of one pot meals, because who likes doing dishes, and who likes having to monitor 3 things in the oven and 4 things boiling on the stove, all while chopping a salad? Not me. The cast iron skillet is totally the way to go for one pot/skillet meals, because you can rotate between stovetop and oven, depending on the recipe.
This is a versatile dish, so if you want to sub the butter beans for cannelini, or kidney beans, or even chickpeas, go for it! If you’re into cheese, (why wouldn’t you be), you should add some crumbled feta to the top! Maybe even some avocado chunks?? Yes please! I absolutely love a comforting dish where you can scoop it into a bowl, let the egg yolk run throughout, and soak it up with some crusty bread. This is that dish. Make it your own and then share with me the fun you come up with!
- 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
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 8 medium tomatoes, diced (about 4 cups)
- 1/2 cup water
- 6–8 eggs
- 1/4 cup chopped cilantro
- 1/2 teaspoon black pepper
- 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.