Red Pepper and White Bean Shakshuka
There's little better than farm eggs slowly cooked in a flavorful broth, except when you add a little bit of heat from well-raised chilies
Ingredients
1/2 tsp chili powder, like Boonville piment d'ville
1 onion, sliced thinly
4 cloves garlic, minced
4 bell peppers, seeds removed and cut into strips
2 large tomatoes, cored and diced
1 can white beans, drained and rinsed
4 eggs
Method
- In a large frying pan, heat a glug of olive oil over medium heat
- Add the chili powder and briefly fry in the warm oil until fragrant
- Add the onion and garlic with a big pinch of salt and sweat until soft
- Add the peppers and tomato and cook until soft and stewy adding a splash of water if it starts to get dry
- When the peppers are soft, add the white beans and warm through
- Gently slip the egg in the tomato pepper stew and let cook until the whites are firm, about 6 minutes
- Serve with several slices of toast and a green salad
