32m$10.45Tomato Pepper White Bean Shakshuka
Eggs poached in a tomato, bell pepper, and white bean skillet with garlic and parsley. This one-skillet breakfast is vegetarian, dairy-free, gluten-free, and protein-rich.
- Rating
- 5 stars from 1 rating
- Energy
- 375 calories per serving
- Protein
- 20 g per serving
- Carbs
- 41.2 g per serving
- Fat
- 15 g per serving
- Sodium
- 1175 mg per serving
Shopping options
Smoked paprika
1 Teaspoon
McCormick Gourmet Organic Smoked Paprika
5%
Extra-virgin olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Red pepper flakes
0.25 Teaspoon
Kroger® Crushed Red Pepper Shaker
0%
Kosher salt
1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Yellow onion
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Red bell pepper
1 Count
Organic Fresh Red Bell Pepper
100%
Large eggs
6 Each
Kroger® Grade A Large White Eggs
50%
Canned crushed tomatoes
1 Can
Kroger Crushed Tomatoes in Puree
50%
Green bell pepper
1 Count
Organic Fresh Green Bell Pepper
100%
Fresh parsley
0.25 Cup
Parsley
25%
Canned white beans
1 Can
Kroger® Cannellini Beans
50%
Garlic
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- fresh parsley-0.25 cups
- yellow onion-1 medium
- red bell pepper-1 large
- green bell pepper-1 large
- garlic-3 cloves
- extra-virgin olive oil-2 tbsp
- ground cumin-1 tsp
- smoked paprika-1 tsp
- canned crushed tomatoes-1 can
- canned white beans-1 can
- kosher salt-1 tsp
- large eggs-6 each
- red pepper flakes-0.25 tsp
Dice the onion and bell peppers, mince the garlic, drain and rinse the white beans, and chop the parsley.
Keep the chef’s knife blade angled away from fingers while dicing and mincing.
Heat the olive oil in a wide skillet over medium heat. Add the onion and bell peppers and cook, stirring often, until softened and glossy, about 6 to 7 minutes.
Stir in the garlic, cumin, smoked paprika, and red pepper flakes. Cook until fragrant, about 30 seconds.
Add the crushed tomatoes, white beans, and kosher salt. Stir well, bring to a simmer, and cook uncovered until the sauce is slightly thickened, about 8 to 10 minutes.
Stir gently as the tomato sauce simmers to reduce hot splatters.
Use the spoon to make 6 wells in the sauce. Crack 1 egg into each well so the eggs are nestled directly in the tomato-pepper sauce.
Use caution when adding eggs to the hot sauce, as it may splatter.
Wash hands after handling raw eggs and avoid getting shell pieces in the sauce.
Cover the skillet and cook over medium-low heat until the egg whites are fully set and the yolks are cooked to your preference, about 6 to 9 minutes.
Cook eggs until the whites are fully set; cook yolks firm for young children, older adults, pregnant people, and anyone immunocompromised.
Use a dry towel or mitt when handling the hot lid, and lift it away from your face to avoid steam.
Sprinkle with parsley and serve hot, keeping the eggs intact in the sauce for a classic shakshuka-style breakfast.
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