The Pioneer Woman Tasty Kitchen
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Southern Style Shakshouka

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A southern take on a Tunisian comfort staple. Eggs baked in a spicy black bean-studded marinara.

Ingredients

  • 2 Tablespoons Vegetable Oil
  • 1 whole Medium Yellow Onion, Diced
  • 2 whole Jalapenos, Seeds And Veins Removed, Diced
  • 2 cloves Garlic, Minced
  • 1 can (28 Oz. Size) Diced Plum Tomatoes
  • 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
  • 1 teaspoon Sweet Or Smoky Paprika
  • ½ teaspoons Ground Cumin
  • 2 pinches Sea Salt
  • 1 Tablespoon Honey Or Sugar
  • 4 whole Eggs
  • 4 whole Pitas, Warm
  • 1 Tablespoon Chives Or Scallions, To Garnish
  • ¼ cups Feta Or Manchego Cheese, To Garnish

Preparation

Pour oil into a large saucepan (with fitted lid) over medium heat and let it get hot. Add the diced onion and jalapeno and let sweat for 3 minutes. Add the garlic and cook until fragrant, 1 minute. Pour in the tomatoes, black beans, paprika, cumin and a few pinches of salt. Bring to a boil and reduce to a simmer until sauce has reduced slightly and thickened up, 15 minutes. Add the honey or sugar and stir to combine.

Crack the eggs gently into a small ramekin or bowl (it’s easier to pour them into the marinara this way). Using the back of a large serving spoon, make a small indentation in the sauce. Pour in one egg. Repeat with the other 3 eggs. Put the lid on and cook until whites are set and yolks are still runny, about 6-7 minutes.

Spoon onto serving plates with pita bread, and top with chives and cheese.

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One Review

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Avatar of bopsie

bopsie on 11.19.2012

Delicious dish! Lots of flavors, easy to make and filling. Even my “meat eating” men commented that this is a filling dish!

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