Shakshuka with Great Northern Beans
By Kate Vaynshteyn (www.babaganosh.org)
Who doesn’t love a hearty Sunday brunch? Whether you are cooking for friends or just your family, sharing a big meal on a lazy Sunday morning is a great way to bring people together and put a great stamp on the end of the weekend.
The typical Sunday brunch for a large group, however, often involves making a mountain of food and can sometimes be quite a bit of work and coordination: flipping pancakes and hoping they won’t burn as you are frying bacon, scrambling eggs, and toasting toast all at the same time.
If you are looking to do something delicious, simple, but equally impressive for your next Sunday brunch, look no further than this amazing recipe for shakshuka with great northern beans!
For many of our readers, you may have never heard of shakshuka before – so what is it exactly? Shakshuka is a hearty, one-pan meal with origins in North Africa and the Middle East that is excellent for brunch but can also be enjoyed for any meal throughout the day.
While there are many variations and tweaks you can take with shakshuka, the basics of the dish always start with a stewed tomato sauce with onions, garlic, herbs, and spices like paprika and cumin for a little kick and normally finished with some fried eggs and feta cheese on top.
With the exception of the egg and cheese finishers, shakshuka is a totally meatless dish, so many recipes call for the use of beans for extra flavor and protein. With roots in the Mediterranean, garbanzo beans are a traditional choice, but our recipe developer Kate put a Randall Beans twist by using our famous great northern beans in their place.
One of the best things about shakshuka is that it is made with very simple ingredients all in one skillet. However, with how hearty, filling, and impressive it looks when you pull it out of the oven your brunch guests will think you slaved all morning over it.
Load up everyone’s bowl with a little bit of everything (be sure everyone gets an egg!) and don’t forget to serve it alongside crusty baguette slices to soak up the sauce.
- 1 onion, finely diced
- 1 small carrot, finely grated
- 4 cloves garlic, minced
- 1 Tbsp. olive oil
- 2 tsp. paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 24 oz. jar marinara sauce
- Salt and pepper, optional
- 1 15.4 oz. jar Randall Beans Great Northern Beans, drained
- 4-6 eggs
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley, diced
- Baguette, for serving
- Heat the olive oil in a large skillet, and add the diced onion and grated carrot. Sauté for 5 minutes over medium heat.
- Add the minced garlic, paprika, ground coriander, and ground cumin, and stir together with the carrot mixture.
- Add the marinara sauce and the drained Randall Beans Great Northern beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Season with salt and pepper, if desired.
- Use a spoon or spatula to make 4-6 indentations in the sauce. Carefully crack an egg into each indentation. Gently push some of the tomato sauce around the egg whites so they don’t spread out. Season each egg with salt and pepper.
- Cover with a lid, and allow to simmer over medium-low heat for 8-10 minutes, or until the egg is cooked to your liking. Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.