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Bean and Tomato Shakshuka with Creamy Herb Sauce Recipe

Bean and Tomato Shakshuka with Creamy Herb Sauce recipe


This is a yummy egg dish cooked in a sauce made of beans, tomatoes, and spices. It's topped with a creamy sauce made from herbs and lemon. You eat it with bread. It's good for breakfast or any meal.


1 tsp ground cumin
4 garlic cloves, minced
1 cup roasted red peppers, sliced
2 x (15 oz) cans of kidney beans, drained and rinsed
1 tsp smoked paprika
2 x (14 oz) cans of diced tomatoes
1/2 cup cilantro, chopped
1/3 cup tahini
1 lemon, juiced
2 tbsp water
4 large eggs
2 tbsp olive oil
Salt to taste
Pepper to taste


In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 2 minutes until fragrant.
Stir in the ground cumin and smoked paprika, and cook for another minute.
Add the diced tomatoes, sliced roasted red peppers, and kidney beans to the skillet. Season with salt and pepper to taste. Let the mixture simmer for 15 minutes, until it thickens slightly.
While the tomato mixture is simmering, prepare the creamy herb sauce. In a blender, combine the chopped cilantro, tahini, and lemon juice. Blend until smooth, adding water as needed to reach a pourable consistency.
Once the tomato mixture has thickened, create four wells in the sauce with a spoon. Crack an egg into each well. Cover the skillet with a lid and cook for 6-8 minutes, or until the eggs are cooked to your liking.
Remove the skillet from heat. Drizzle the creamy herb sauce over the shakshuka.
Serve the shakshuka hot, with additional cilantro for garnish if desired. Enjoy with toasted bread or pita.

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