Shakshouka with Kidney Beans
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"The healthiest eggs, poached in tomato sauce, perfect for brunch"Serves 2 | Prep Time 10 minutes | Cook Time 10 minutes
Why I Love This Recipe
This dish of North African origin is a great method of poaching your eggs in an elevated way and getting more protein and vitamins with them. It's handy when you want to spoil yourself or impress your friends with a homemade brunch.
A cup of tomato sauce contains a quarter of your recommended daily intake of vitamin A and fulfills half of your daily need for vitamin C. Tomatoes are also naturally rich in the antioxidant lycopene, which protects your body’s tissues from damage and free radicals, and it can help reduce heart disease.
Parsley is a delicious source of flavonoids and antioxidants, folate, vitamin K, vitamin C, and vitamin A.
Red kidney beans provide healthy carbohydrates, protein, and fiber without a lot of calories. They are a rich source of folate, iron, and phosphorus, with moderate amounts of thiamin, copper, magnesium, and zinc.
Ingredients You'll Need
drizzle of oil
1 red paprika (optional)
chili flakes (optional)
dice the onion and sauté it in a pan with a drizzle of oil
add the tomato sauce and let it simmer for 10 minutes
add the red beans and mix
make holes in the sauce with a spoon for each egg, then crack them into each hole
move the pan in the oven for around 7 minutes or until de eggs are done as you like them, or cover the pan with a lid and let the eggs cook on a low fire for 5-7 minutes
when it's ready, season the eggs with salt and fresh ground pepper
chop the parsley and garnish the dish with it
Pairs Well With
fresh baked or pita bread