Shakshuka with White Beans

Step 1 · Cook Vegetables

Heat olive oil in a large oven-safe skillet over medium. Add onion and bell pepper; cook 5 to 7 min until soft.

• 1 tbspExtra Virgin Olive Oil
• ×1Onions, diced
• ×1Red Bell Pepper, diced

Step 2 · Add Spices

Add garlic, cumin, paprika, and chili flakes; stir for 30 seconds.

• 3 clovesGarlic, minced
• 1 tspGround Cumin
• 1 tspSmoked Paprika
• ½ tspCrushed Red Pepper Flakes

Step 3 · Simmer Sauce

Add tomatoes and beans. Simmer 8 to 10 min until thickened.

• 1 canCanned Tomatoes, diced
• 1 canCannellini Beans, drained and rinsed

Step 4 · Cook Eggs

Make 8 wells in the sauce with a spoon; crack an egg into each well. Cover and cook 5 to 7 min until whites are set and yolks are still runny.

• ×8Eggs
• ×8Egg Yolks

Step 5 · Garnish and Serve

Scatter herbs over top. Serve directly from the pan.