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Shakshuka with White Beans and Dill
Shakshuka, or eggs poached in a spicy tomato sauce, is said to be North African in origin and was brought to Israel by Maghrebi Jews. It’s now popular just about everywhere as a dish that can be served for breakfast, lunch or dinner. As an easily adaptable recipe, variations abound. We add capers for pops of briny flavor and creamy white beans to lend the dish more substance. If you’re a fan of chili heat, leave the seeds in one or both jalapeños before slicing. For serving, bring the skillet to the table and offer warm, crusty bread alongside. Yogurt or cottage cheese on top is a nice final flourish.
4 to 6
Servings
Tip
Don’t add the eggs until the sauce has reduced and thickened slightly, otherwise it will be too watery. Also, make sure to turn down the heat to medium-low so the eggs cook gently.
30 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium red onion, chopped
Directions
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01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, jalapeños, garlic, cumin and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the tomatoes with juices, the beans and capers. Bring to a simmer over medium-high and cook, stirring occasionally, until a spatula drawn through the mixture leaves a slight trail, 7 to 9 minutes. Taste and season with salt and pepper.
Reviews
February 19, 2024
Incredibly easy to make and very satisfying
Incredibly easy to make and very satisfying
June 27, 2023
Excellent
This was a really yummy meal. I would advise leaving the seeds/pith of at least one of the jalapeños in, because I though the spice was lacking without them. And even with the eggs seem not quite done, they probably are! Trust the timings listed!
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