Shakshuka with red beans
4 servings
30 minutes
Chef Mikhron Ashurov shared the recipe from the Blau bistro menu with us.
Calories303.7kcal
Proteins22.3grams
Fats13.6grams
Carbohydrates21.6grams
Chicken egg
8
pc
Tomatoes
400
g
Bell pepper
400
g
Red onion
120
g
Vegetable oil
to taste
Butter
to taste
Tomato paste
40
g
Red kidney beans
200
g
Ground cumin
to taste
Ground black pepper
to taste
Salt
to taste
Parsley
to taste
White sesame seeds
to taste
Boiling water
200
ml
1
Peel the skin off the tomatoes, remove the seeds from the pepper, and peel the red onion.
- Tomatoes: 400 g
- Bell 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.
- Vegetable oil: to taste
4
Add butter, tomato paste, and boiling water to the vegetables.
- Butter: to taste
- Tomato paste: 40 g
- Boiling water: 200 ml
5
Mix
6
Add red beans without liquid and spices.
- Red kidney beans: 200 g
- Ground cumin: to taste
- Ground black pepper: to taste
- Salt: to taste
7
Mix it again.
8
Chop the parsley finely.
- Parsley: to taste
9
Crack the eggs into a separate bowl and pour them into the pan.
- Chicken egg: 8 pieces
10
Add parsley and cover with a lid. Reduce the heat to low.
- Parsley: to taste
11
Fry the shakshuka until ready: the whites should set, and the yolks remain runny.
12
Sprinkle with sesame when serving.
- White sesame seeds: to taste
