Tag Archives: Bread Week

Dairy-Free, Dry Beans, Fall, Favorites, Great Leftovers, Spring, Summer, Weekend Dinner, Winter

Baked Royal Corona Beans

This delicious preparation of Royal Corona beans is fantastic. The huge beans are well-flavored and taste great in the rich tomato sauce. Serve with bread, pasta, vegetables, rice, farro, etc. It pairs exceptionally well with a full-flavor feta.

Print Recipe

Baked Royal Corona Beans

Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Inspired by Rancho Gordo
Servings: 6 servings
Calories: 389kcal

Ingredients

Beans

  • 1 lb Royal Corona beans
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 2 cloves garlic
  • 1 tsp peppercorn

Tomato Sauce

  • 3 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp oregano
  • 28 oz crushed tomatoes
  • ½ tbsp honey
  • 2 tsp salt

Instructions

Beans

  • Soak beans overnight in a huge bowl, covered, with 3 liters of water and 45 grams of salt.
    1 lb Royal Corona beans
  • Drain the beans. Place soaked beans in a large pot and cover with water by 3 inches. Add the halved onion directly to the pot; add the other bean spices to a small spice bag or a steeper. Bring to a boil and then turn the heat down to a bare simmer and cook until tender but holding their shape, which could be 30 minutes (highly unlikely) to 3 hours (also unlikely); probably around 2 hours total. Beans will be super creamy in texture when done. Add salt to taste just before the beans are finished cooking. When done, do not drain; set aside.
    1 onion, 2 bay leaves, 2 cloves garlic, 1 tsp peppercorn

Tomato Sauce

  • When the beans are done or nearly done, add the olive oil to a very large all-in-one pan or Dutch oven. Add the onion and cook until soft and browning; the trick is to let the onion sit for a bit once heated, so it develops some brown spots.
    3 tbsp olive oil, 1 medium yellow onion
  • Add the garlic, tomato paste and oregano. Mix well until aromatic.
    2 tbsp tomato paste, 2 tsp oregano, 4 cloves garlic
  • Add the tomatoes, sugar and salt and stir well. Let it simmer down some, but it should remain quite saucy. Taste for flavors here and add anything additional, like salt, pepper, more oregano, etc.
    28 oz crushed tomatoes, 2 tsp salt, ½ tbsp honey
  • Preheat the oven to 350ºF.
  • Drain the beans but reserve the liquid and discard the onion halves and other spices. Gently mix in the beans. If the mix is looking a little dry, add some of the bean water. You want the beans to be fully submerged and the sauce to be fairly liquid, as it will cook down in the oven further.
  • Bake for 30 minutes. Serve hot, at room temperature or cold.

Notes

Serves 6

Nutrition

Calories: 389kcal | Carbohydrates: 63g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Sodium: 1007mg | Potassium: 1884mg | Fiber: 15g | Sugar: 11g | Vitamin A: 384IU | Vitamin C: 17mg | Calcium: 257mg | Iron: 10mg
Nutrition Facts
Baked Royal Corona Beans
Amount Per Serving
Calories 389 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1007mg44%
Potassium 1884mg54%
Carbohydrates 63g21%
Fiber 15g63%
Sugar 11g12%
Protein 21g42%
Vitamin A 384IU8%
Vitamin C 17mg21%
Calcium 257mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Vegan Lima Bean Shakshuka

Shakshuka, possibly meaning “all mixed up” in Arabic, is traditionally in the US considered to be tomatoes, bell peppers, eggs and feta [citation needed]. But given the (very briefly researched) word origin, I’m mixing it up.

One of my problems with the “traditional” shakshuka, which I still love, is that the eggs don’t save well. So I wanted to find a way to make the delicious base but make it more leftover-friendly.

For this, you can leave out the eggs, because the large white lima beans provide the necessary texture and protein to make this more than a tomato soup.

Print Recipe

Vegan Lima Bean Shakshuka

Prep Time15 minutes
Cook Time30 minutes
Bean Time6 hours
Total Time6 hours 45 minutes
Course: Brunch, Dinner
Cuisine: California, Middle Eastern
Keyword: Dry Beans
Servings: 4 servings
Calories: 479kcal

Equipment

  • Slow cooker

Ingredients

Beans

  • ½ lb dry lima beans
  • bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)

Main Dish

  • 3 tbsp olive oil
  • 1 small yellow onion chopped
  • 4 cloves garlic minced
  • 28 oz fire roasted crushed tomatoes
  • 1 tbsp tomato paste
  • ¼ cup sun dried tomatoes finely diced
  • 1 large jalapeno pepper small diced
  • 2 large red bell pepper chopped
  • ½ bunch cilantro thick stems removed then chopped
  • 1 tsp salt
  • Fresh ground black pepper

Optional

  • 4 large eggs

Instructions

Beans

  • I think white lima beans do best in a slow cooker, or slowly cooked in some method. My method is to rinse the beans, add to a slow cooker with 2 quarts water, some salt, and various bean spices (in a bag or tea steeper, except for large items like celery and bay leaves).
    ½ lb dry lima beans, bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)
  • Set to high and cook for 3-8 hours, depending on the age of beans, the amount of salt, what your slow cooker considers "high" and various other variables.
  • When the beans are soft and creamy, remove from heat, remove cooking spices, drain off some of the water (so you have just enough to cover the beans) and add salt so it stops it from cooking further. If you're ready to cook the shakshuka, proceed. Otherwise, store in the fridge until ready to cook.

Shakshuka

  • Preheat the oven to 350ºF. Prep your ingredients as specified above.
  • Heat 3 tbsp olive oil in an ovenproof, wide skillet over medium heat. Add the onions and bell peppers and sauté until the onions are soft and translucent, about 5 minutes.
    1 small yellow onion, 2 large red bell pepper, 3 tbsp olive oil
  • Add garlic and sauté until fragrant, another minute or two. Add the sun dried tomatoes and tomato paste and cook until fragrant. Add half of the cilantro and mix well.
    4 cloves garlic, 1 tbsp tomato paste, ¼ cup sun dried tomatoes, ½ bunch cilantro
  • Add the tomatoes and jalapeno and sauté for about 5 minutes until everything begins to come together and some of the water is demonstrably cooking off. Add salt and pepper to taste (1 tsp may be too much, leave it a bit undersalted here).
    28 oz fire roasted crushed tomatoes, 1 large jalapeno pepper, 1 tsp salt, Fresh ground black pepper
  • Add the beans and mix well. (Save cooking liquid still.)
  • Carefully place the skillet in the preheated oven, uncovered, and bake for 15 minutes (if the beans are warm) or 20 minutes if the beans were in the fridge. If it gets dry, add some of the bean liquid.
  • [Optional] If you are using the eggs, remove the dish from the oven. Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and lightly salt and pepper the tops of the eggs. Place back in the oven, covered, and bake for an additional 10 minutes, until the eggs are set. (Less time if you like runny eggs.] Remove and keep covered for 5-10 minutes, or serve immediately if you like runny eggs.
    4 large eggs
  • Garnish with remaining cilantro and serve right from the skillet.
    ½ bunch cilantro

Notes

Nutrition facts include the eggs. It would decrease the calories by about 70/serving, and fat and protein by ~5g/serving, and remove all cholesterol.

Nutrition

Calories: 479kcal | Carbohydrates: 63g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 978mg | Potassium: 2129mg | Fiber: 18g | Sugar: 21g | Vitamin A: 3491IU | Vitamin C: 133mg | Calcium: 167mg | Iron: 9mg
Nutrition Facts
Vegan Lima Bean Shakshuka
Amount Per Serving
Calories 479 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 978mg43%
Potassium 2129mg61%
Carbohydrates 63g21%
Fiber 18g75%
Sugar 21g23%
Protein 24g48%
Vitamin A 3491IU70%
Vitamin C 133mg161%
Calcium 167mg17%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Pasta e Fagioli

The classic Italian soup has two of the best ingredients: beans and pasta. This cannot be made with canned beans because the broth is a critical component of the meal. Serve with another great carb: bread. Delicious for chilly days!

Print Recipe

Pasta e Fagioli

Classic Italian bean & pasta soup
Prep Time30 minutes
Cook Time45 minutes
Simmer Beans2 hours
Total Time3 hours 15 minutes
Course: Dinner, Soup
Cuisine: American, Italian
Keyword: Dry Beans, Inspired by New York Times, Pasta
Servings: 4 servings
Calories: 491kcal

Ingredients

Beans

  • ½ lb dry Borlotti or cranberry beans
  • bean seasonings bay leaf, onion, garlic, celery seed or flakes, peppercorns

Bouquet garni

  • 2 bay leaves
  • 1-2 Parmesan rinds
  • 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary)

Soup

  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion chopped
  • 2-3 sprigs fresh rosemary about ½ tbsp chopped
  • 4 large garlic cloves minced
  • 28 oz chopped tomatoes
  • ½ tbsp salt estimate; may use less
  • 1 tsp freshly ground pepper to taste
  • 1 tbsp tomato paste
  • 1 dried chili de arbol or up to ½ tsp red pepper flakes
  • 6 oz small dried pasta shells
  • 2 oz Parmesan cheese grated

Instructions

Beans

  • Measure, rinse and drain the dry beans. Add to a bowl and cover with water. Add enough salt to bring the water to about 1% salinity. Set aside for 4-6 hours.
    ½ lb dry Borlotti or cranberry beans, bean seasonings
  • Once beans have soaked, drain the beans and add to a large pot, preferably one with a lid that doesn't let too much moisture escape. Add 2 quarts water. Add the bean seasonings in a spice bag or other method so they don't get mixed in with the beans.
  • Bring to a boil over high heat. Once the beans have boiled for about 5 minutes, turn down to a very gentle simmer (usually around low, medium-low) and cook for another 20 minutes. Then check the texture – depending on various factors (age of beans, type, water hardness, soaking time, temperature, etc.), beans may be done cooking as quickly as 20 minutes after turning down to simmer or as long as 2 hours. If beans are cooking very fast and have softened all the way, you can remove from heat immediately, add salt and drain the beans (save the liquid!) and keep separate from the liquid to slow the cooking process.
  • Important: save all of the bean liquid. Make sure you have at least 6 cups; if not, add enough water to bring to 6 cups.

Bouquet garni

  • While the beans are in the final stages of cooking, prepare the bouquet garni by assimbling the bay leaves, parmesan rinds and aromatic herbs using cooking twine, cheesecloth, or other method. Set aside.
    2 bay leaves, 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary), 1-2 Parmesan rinds

Soup

  • Once beans are nearly done or fully done, heat 1 tbsp oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
    1 tbsp extra virgin olive oil, 1 large yellow onion
  • Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
    2-3 sprigs fresh rosemary, 4 large garlic cloves
  • Stir in tomatoes and hot pepper. Add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
    28 oz chopped tomatoes, ½ tbsp salt, 1 tsp freshly ground pepper, 1 dried chili de arbol
  • Add 6 cups broth from the beans, tomato paste, bouquet garni and bring to a boil. Reduce heat, cover and simmer 30 minutes.
    1 tbsp tomato paste
  • After it has simmered, stir in beans and heat through. Taste and adjust salt.
  • At this point, you should separate what you will be serving momentarily vs what will be saved for future meals. This makes about 4 servings, so if you're serving two, you should separate and store half.
  • For the portion you are serving imminently, add about 3 oz pasta shells and cook until they are al dente, about 10-15 minutes for typical dry pasta. Serve topped with Parmesan.
    6 oz small dried pasta shells, 2 oz Parmesan cheese

Notes

Serves 4

Nutrition

Calories: 491kcal | Carbohydrates: 79g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 1100mg | Potassium: 1345mg | Fiber: 18g | Sugar: 8g | Vitamin A: 411IU | Vitamin C: 23mg | Calcium: 327mg | Iron: 6mg
Nutrition Facts
Pasta e Fagioli
Amount Per Serving
Calories 491 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 1100mg48%
Potassium 1345mg38%
Carbohydrates 79g26%
Fiber 18g75%
Sugar 8g9%
Protein 26g52%
Vitamin A 411IU8%
Vitamin C 23mg28%
Calcium 327mg33%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Low Calorie, Quick, Spring, Summer

Garbanzo and Tomato Summer Salad

This simple garbanzo salad is great for summer. It maximizes that summer produce season and stores well. Serve it with bread to make it more filling and delicious.

Print Recipe

Garbanzo and Tomato Summer Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: California, Vegan
Keyword: Dry Beans
Servings: 4 servings
Calories: 340kcal

Equipment

  • Pressure cooker

Ingredients

  • ½ lb garbanzo beans
  • Bean spices
  • 1.5 lb tomatoes chopped
  • 2 medium red onion diced
  • ½ bunch cilantro thick stems removed, chopped
  • 4 persian cucumbers large-diced
  • 2 tbsp olive oil
  • 2 limes zested and juiced
  • Salt and pepper

Instructions

Beans

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure.
    ½ lb garbanzo beans, Bean spices
  • Remove the beans and just enough water to cover the beans. Salt the water gently and mix well. Allow to cool some and then place in the fridge to cool until ready to assemble.

Assemble

  • Before serving, prepare other ingredients and then toss together.
    1.5 lb tomatoes, 2 medium red onion, ½ bunch cilantro, 4 persian cucumbers, 2 tbsp olive oil, 2 limes, Salt and pepper

Notes

Nutrition is based on 4 servings, but this could make 6 servings if served with bread

Nutrition

Calories: 340kcal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Sodium: 1189mg | Potassium: 1102mg | Fiber: 14g | Sugar: 14g | Vitamin A: 1599IU | Vitamin C: 41mg | Calcium: 111mg | Iron: 5mg
Dairy-Free, Dry Beans, Spring, Summer, Weekend Dinner

Ratatouille Cassoulet

Vegan and rich, this is a great spring/summer dish that doesn’t seem to be too hard to make. It goes great with a side of bread, couscous or other grain.

Print Recipe

Ratatouille Cassoulet

Prep Time30 minutes
Cook Time2 hours
Cooling15 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: French, Vegan
Keyword: Joe Yonan
Servings: 6 servings
Calories: 216kcal

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion chopped
  • 5 cloves garlic chopped
  • 3 tbsp za'atar
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 28 oz crushed tomatoes preferrably fire-roasted
  • 4 oz dry flageolet beans or cannellini or other small white bean
  • 8 oz eggplant thinly sliced
  • 8 oz zucchini thinly sliced
  • 8 oz yellow summer squash thinly sliced
  • 1 large red bell pepper tinly sliced
  • ½ cup panko bread crumbs or other style

Instructions

  • Pre-soak the beans without salt for at least 8 hours, if not more like 12 hours. As you start to prepare the above ingredients, put the beans in a pot with water (soaking water is fine) and bring to a gentle boil for 10 minutes and then turn off the heat and keep covered.
  • Preheat the oven to 350ºF.
  • Pour 2 tbsp of the olive oil into a large, deep ovenproof skillet or flameproof casserole (with a lid) over medium heat. Add the onion and garlic and cook until tender, about 8 minutes.
  • Add the za'atar, ½ tsp of the salt and ¼ tsp of the pepper and cook for both 30 seconds, until fragrant. Pour in the tomatoes and beans and stir to incorporate. Increase the heat to medium-high and bring to a boil. Then turn off the heat.
  • Starting at the outer edge of the skillet, arrange alternating slices of the eggplant, zucchini and summer squash in concentric circles on top of the tomato-bean mixture, tightly overlapping them. The idea is to lay each piece flat and then overlap the next piece by about half on top of it, continuing until the middle. Arrange the bell pepper on top.
  • Drizzle the vegetables with the remaining 1 tbsp oil and sprinkle with the remaining salt and pepper.
  • Cover and bake the skillet for 1 hour. It will look soupy and the beans won't be quite tender. Uncover and sprinkle with the bread crumbs and return to the oven, uncovered. Bake for another hour until the bread crumbs are browned, the liquid is thickly bubbling around the edges and the beans on the bottom layer are very tender.
  • Let cool for at least 15 minutes before serving.

Notes

Nutrition based on six servings; likely is more like 3-4 servings

Nutrition

Calories: 216kcal | Carbohydrates: 35g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 610mg | Potassium: 1142mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1377IU | Vitamin C: 65mg | Calcium: 165mg | Iron: 7mg
Nutrition Facts
Ratatouille Cassoulet
Amount Per Serving
Calories 216 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 610mg27%
Potassium 1142mg33%
Carbohydrates 35g12%
Fiber 9g38%
Sugar 12g13%
Protein 9g18%
Vitamin A 1377IU28%
Vitamin C 65mg79%
Calcium 165mg17%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Bread and Pasta, Dairy-Free, Dinner Party, Favorites, Projects, Rotation

Four Focaccia

The best timing is probably this: make the biga one early evening (6-7pm) on a Friday or Saturday. And then you can make the dough the next morning. When you mix the dough (second step), you can leave out one portion (one-quarter, about 14 ounces) and proceed through the steps with that one until you bake it about 5 hours later. The other three-quarters (42 ounces / 2lbs, 10oz) can go into the fridge for a long, cold bulk ferment. Then, each morning, you can remove another portion (14oz) and place into the square pan with olive oil, to warm up and stretch to the edges. Then you can bake after about 2 hours.

Print Recipe

Four Focaccia

Prep Time40 minutes
Cook Time20 minutes
Rising Time21 hours
Total Time22 hours
Course: Bread, Side Dish
Cuisine: Comfort Food, Italian
Keyword: Basics, Bread
Servings: 16 servings
Calories: 236kcal

Equipment

  • Closable large container for dough

Ingredients

Biga

  • 6.4 oz bread flour
  • 3.8 oz water
  • ⅛ tsp instant dry yeast

Second portion

  • 25.6 oz bread flour
  • 19.6 oz water
  • 0.6 oz salt about 1 tbsp
  • 0.13 oz instant dry yeast about 1.25 tbsp
  • 4 tbsp olive oil for greasing the pan

Instructions

First Day / Evening

  • First, make the biga a day before. Gently mix the yeast into the water, warmed to about 70ºF. Slowly add in the flour and mix until just smooth. It should be stiff and dense, but you can add a few drops of water if it seems overly dry. Cover the bowl tightly and leave for 12 to 16 hours at about 70ºF. You will know it’s ready because it should be domed and just beginning to fall in the middle.

Second Day / Morning

  • Second, prepare the final dough. Add the dry “second portion” ingredients to a stand mixer, mix with the paddle, and then add about half of the water at about 72-75ºF and mix for 3-5 minutes in order to incorporate the ingredients. As it comes together, switch to the dough hook and begin adding the biga in chunks. Mix on second speed for several minutes, at least 5 min, to develop dough strength. You’re looking for a dough that is developing strong gluten. It will be fairly dry at this point. Once you have good strength going, add the remaining water by pulling the dough off the dough hook and pouring the water in there. Mix until the water is incorporated.
  • At this point, you can take one fourth of the dough (about 13 ounces) and proceed through the steps, while the other three-fourths can be cold fermented for up to a few days. (See notes at top.) For the cold ferment, it may be valuable to still fold in the container once or twice, as the dough cools.
  • For the portion you are baking in the same day, put into a large, flat, shallow container, like the glass baking pan (which you can cover with plastic wrap or waxed canvas). Fold every 45 minutes, for three folds over three hours (with 45 minutes after the last fold, too).
  • At the end of the bulk ferment (regular or cold), remove the dough to a lightly floured work surface. Gently shape into an 8” square, the size of your pan, without pushing out too much air. Cover briefly – or cover and allow to sit if you’re unable to stretch it to full size right away. In order to get it to stretch, you may need to let it rest for a bit, especially if you’re doing this after the cold ferment.
  • Once the dough is the right size, prepare the 8” square metal pan by adding a little over 1 tbsp olive oil to the pan and swirl around to coat the bottom and sides of the pan. Gently place the fermented dough into the pan and make sure it reaches the edges. Allow to rise for 2-2.5 hours.

Bake

  • Pre-heat the oven to 500ºF. Spray the top of the bread gently with olive oil. Gentle press your fingers into the top of the dough to make dimples. Sprinkle the top with sesame seeds and salt.
  • Bake for 12-15 minutes. When done, the top will be golden and the dough will have pulled from the sides of the pan appealingly. The sides and bottom should be closer to brown or golden brown. Allow to cool briefly and then cut and serve.

Notes

Each serving is ¼ of a square, if you’ve made four focaccia as instructed

Nutrition

Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 10mg | Iron: 1mg
Nutrition Facts
Four Focaccia
Amount Per Serving
Calories 236 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 415mg18%
Potassium 57mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1IU0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Quick, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner

Shakshuka 2: Simpler, Fresher

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Brunch, Dinner
Cuisine: California, Middle Eastern
Keyword: Quick
Servings: 2 servings
Calories: 409kcal

Ingredients

  • 3 tbsp olive oil
  • 1 small yellow onion chopped
  • 2 cloves garlic minced
  • 1 lb tomatoes diced
  • 1 jalapeno pepper small diced
  • 1 red bell pepper chopped
  • 4 large eggs
  • ½ bunch cilantro (optional) thick stems removed, rest chopped
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350ºF.
  • Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
    3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
  • Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
    2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
  • Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
    4 large eggs, salt and pepper
  • Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
  • Garnish with cilantro and serve right from the skillet.
    ½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Calories: 409kcal | Carbohydrates: 18g | Protein: 16g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 2485mg | Potassium: 893mg | Fiber: 5g | Sugar: 11g | Vitamin A: 4504IU | Vitamin C: 119mg | Calcium: 100mg | Iron: 3mg
Nutrition Facts
Shakshuka 2: Simpler, Fresher
Amount Per Serving
Calories 409 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 372mg124%
Sodium 2485mg108%
Potassium 893mg26%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 11g12%
Protein 16g32%
Vitamin A 4504IU90%
Vitamin C 119mg144%
Calcium 100mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.