Moroccan Shakshuka
This vibrant Moroccan Shakshuka is a protein-packed flexitarian dream! Cannellini beans and harissa pesto add a delicious twist to this one-pan wonder.
Equipment
- 1 cast iron pan
- 1 Chopping board
- small bowls for cracking eggs in optional
- 1 wooden spoon
Ingredients
- 1 can canellini beans or 400g white beans, drained and rinsed
- 3-4 tbsp olive oil
- 1 clove of garlic minced
- 200 g fresh baby plum tomatoes diced
- 200 g canned cherry tomatoes
- 100 g roasted red pepper
- 2 heaped tbsp rose harissa pesto
- 5 eggs
- Freshly chopped mint and parsley for garnish
Instructions
Prep the ingredients
- Slice and dice roughly the fresh tomatoes and set them aside. Drain and rinse the beans and peel the garlic clove.
Bloom or pop the beans
- In a cast iron skillet or enameled pan, brush olive oil and add the drained beans. Set the stove to medium to low heat to avoid burning. Stir gently, every now and then for 5 minutes.
- The beans will open up and reveal their creamy centers.
Simmer the tomato base
- Add the olive oil and the fresh tomatoes and simmer gently for 5 minutes on moderate to low heat to break them down and soften a little. Tear a few roasted peppers and add thin strips to the skillet. Mix through and allow the flavors to meld together.
Add flavor
- Stir in the rose harissa pesto and season with salt and pepper to taste. Add the canned cherry tomatoes, popping some with the back of the spoon.
- Grate and mix through the garlic clove and allow to simmer for another 5 minutes. Add a splash of water here if the sauce gets too thick.
Cook the Eggs
- Gently create 5 wells in the tomato mixture using a spoon. Crack an egg into each well or separately into a bowl and pour them carefully.
- Cover the pan with a lid and keep simmering for 5 minutes, or until the egg whites are set and yolks are cooked to your desired doneness.
Garnish and Serve
- Scatter a handful or two of chopped fresh mint and parsley. Serve hot with crusty or soft bread for dipping.
Video
Notes
Keep a beady eye on those yolks if you love perfectly runny yolks 🍳! Because that is the essence of a classic shakshuka!
If your sauce gets a little dry, add a splash of water and mix well, just before you add the eggs. You want to create a little steam to poach those eggs to perfection!
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