This Smoky White Bean Shakshuka is a filling and inexpensive vegan-friendly breakfast or dinner!
Ingredients
2 tbsp
Olive Oil, Extra Virgin
4 clove(s)
Garlic
(minced)
1 medium
Yellow onion
(diced)
1 medium pepper(s)
Red bell pepper
(diced)
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
3 tbsp
Tomato paste, canned
1/2 tbsp
Paprika, smoked
1 tsp
Cumin
1/2 tsp
Oregano, dried
1 dash
Crushed red pepper
1/4 tsp
Black pepper
(Freshly cracked)
1/4 tsp
Salt
1 1/2 can (15oz)
Cannellini beans, canned
(rinsed and drained)
1/4 bunch
Cilantro (coriander)
(fresh; chopped (optional))
4 medium pita
Pita bread, whole-wheat
Instructions
Cook the garlic, onion, and red bell pepper in a large deep skillet with olive oil over medium heat until the onions and bell peppers are soft (about 5 minutes).
Add the canned diced tomatoes and their juices, tomato paste, smoked paprika, cumin, oregano, red pepper flakes, freshly cracked pepper, and salt. Stir to combine.
Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly.
Taste the sauce and adjust the salt or other spices to your liking.
Add the beans to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 more minutes.
Top the skillet with chopped cilantro and serve with a piece of naan bread.
