Description
A vegetarian skillet meal with eggs poached in a flavorful tomato and white bean sauce, topped with feta and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 small red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (15 ounces) white beans, drained and rinsed
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh chives or parsley
- Crusty bread, for serving
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add onion and red bell pepper. Cook for 4-5 minutes until softened.
- Stir in garlic, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add crushed tomatoes, diced tomatoes, and white beans. Stir well and bring to a gentle simmer. Cook for 8-10 minutes until slightly thickened.
- Make 4 wells in the sauce. Crack an egg into each well.
- Cover skillet and cook on low for 6-8 minutes until egg whites are set but yolks are still soft.
- Sprinkle feta and chopped chives over the top.
- Serve hot with crusty bread.
Notes
- Use fresh eggs for best poaching results
- Adjust red pepper flakes to control spiciness
- For creamier texture, mash some of the white beans
- If eggs aren’t cooking through, finish under broiler for 1-2 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320
- Sugar: 12g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 190mg
Keywords: white bean shakshuka, white bean tomato skillet, eggs in tomato sauce, vegetarian skillet meal, one pan egg dinner, Mediterranean bean skillet