Tomato Pepper White Bean Shakshuka

Ingredients

• 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
• 1 Count Yellow onion - 1 (medium), diced
• 1 Count Red bell pepper - 1 (large), diced
• 1 Count Green bell pepper - 1 (large), diced
• 3 Count Garlic - 3 (cloves), minced
• 1 Teaspoon Ground cumin - 1 (teaspoon)
• 1 Teaspoon Smoked paprika - 1 (teaspoon)
• 0.25 Teaspoon Red pepper flakes - 1/4 (teaspoon)
• 1 Can Canned crushed tomatoes - 1 (28-ounce can)
• 1 Can Canned white beans - 1 (15-ounce can), drained and rinsed
• 1 Teaspoon Kosher salt - 1 (teaspoon)
• 6 Each Large eggs - 6 (count)
• 0.25 Cup Fresh parsley - 1/4 (cup), chopped

Instructions

1. Prep vegetables, beans, and herbs

   1. *Dice the onion and bell peppers*, *mince the garlic*, drain and rinse the white beans, and chop the parsley.

2. Soften the onion and peppers

   2. 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*.

3. Bloom the aromatics and spices

   3. Stir in the garlic, cumin, smoked paprika, and red pepper flakes. Cook until *fragrant*, about *30 seconds*.

4. Simmer the tomato-bean sauce

   4. 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*.

5. Add the eggs

   5. 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*.

6. Poach the eggs

   6. 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*.

7. Garnish and serve

   7. Sprinkle with parsley and serve hot, keeping the eggs *intact in the sauce* for a classic *shakshuka-style breakfast*.