Shakshuka with red beans

4 servings

30 minutes

Chef Mikhron Ashurov shared the recipe from the Blau bistro menu with us.

Energy value per serving

• Calories: 303.7
• Proteins: 22.3g
• Fats: 13.6g
• Carbohydrates: 21.6g

Ingredients

• Chicken egg: 8 pc
• Tomatoes: 400 g
• Sweet pepper: 400 g
• Red onion: 120 g
• Vegetable oil: to taste
• Butter: to taste
• Tomato paste: 40 g
• Red beans: 200 g
• Ground cumin (zira): to taste
• Ground black pepper: to taste
• Salt: to taste
• Parsley: to taste
• White sesame seeds: to taste
• Boiling water: 200 ml

Cooking steps

1. Peel the skin off the tomatoes, remove the seeds from the pepper, and peel the red onion.

   Required ingredients:

   • Tomatoes: 400 g
   • Sweet pepper: 400 g
   • Red onion: 120 g

2. Cut all vegetables into small cubes.

3. Heat the pan and sauté the vegetables in vegetable oil.

   Required ingredients:

   • Vegetable oil:  to taste

4. Add butter, tomato paste, and boiling water to the vegetables.

   Required ingredients:

   • Butter:  to taste
   • Tomato paste: 40 g
   • Boiling water: 200 ml

5. Mix

6. Add red beans without liquid and spices.

   Required ingredients:

   • Red beans: 200 g
   • Ground cumin (zira):  to taste
   • Ground black pepper:  to taste
   • Salt:  to taste

7. Mix it again.

8. Chop the parsley finely.

   Required ingredients:

   • Parsley:  to taste

9. Crack the eggs into a separate bowl and pour them into the pan.

   Required ingredients:

   • Chicken egg: 8 pieces

10. Add parsley and cover with a lid. Reduce the heat to low.

    Required ingredients:

    • Parsley:  to taste

11. Fry the shakshuka until ready: the whites should set, and the yolks remain runny.

12. Sprinkle with sesame when serving.

    Required ingredients:

    • White sesame seeds:  to taste