Shakshuka with Fresh Cranberry Beans
- 1 cup cranberry beans, fresh; or 1 15 oz can of great northern beans or chickpeas
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 bell pepper, red; cored and diced
- 3 cloves garlic, minced
- 1 serrano pepper, or other small chile; seeded and diced
- 1 1/2 tsp paprika, smoked
- 1 1/2 tsp salt, sea
- 1 tsp cumin, ground
- 6 medium tomatoes, diced
- parsley, flat leaf; chopped
- cilantro, chopped
- 4 eggs, may need more
- bread, crusty; for serving (omit if gluten free)
- First, cook the beans. You won’t need to soak fresh beans! In a large pot, add the beans and any optional aromatics: a sprig of thyme, some fresh parsley, a chopped carrot or celery rib, onion, garlic, dried chile. Cover with water by two inches and cook over a low simmer until the beans are soft and creamy, about 45 minutes.
- Heat oil in a large skillet over medium heat. Add the diced onion and sweet red pepper and sauté, stirring occasionally, until soft and beginning to brown, about 8-10 minutes. Add the garlic and chile pepper and sauté for another 1-2 minutes, stirring occasionally. Add the paprika, salt, and cumin, and stir to combine.
- Add the tomatoes and reduce heat to low. Stir occasionally and cook until the tomatoes have become softened and saucy, about 12-15 minutes. Add the beans half of the parsley and cilantro and stir to combine. Using the back of a wooden spoon, make a little well in the tomato mix, and crack an egg in. Repeat with the remaining eggs. Baste the egg whites withe spoonfuls of the braising liquid. Cover, and simmer over lowest heat until the whites have set, about 6-9 minutes. Remove from the heat. Top with the remaining parsley and cilantro.