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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

CaloriesProteinsFatsCarbohydrates

303.7

kcal

22.3g

grams

13.6g

grams

21.6g

grams

Ingredients

4servings

8

pc

400

g

400

g

120

g

to taste

to taste

40

g

Red kidney beans

200

g

to taste

Ground black pepper

to taste

to taste

to taste

White sesame seeds

to taste

200

ml

Cooking steps

1
Peel the skin off the tomatoes, remove the seeds from the pepper, and peel the red onion.
Required ingredients:
1. Tomatoes: 400 g
2. Bell pepper: 400 g
3. Red onion: 120 g

2
Cut all vegetables into small cubes.

3
Heat the pan and sauté the vegetables in vegetable oil.
Required ingredients:
1. Vegetable oil: to taste

4
Add butter, tomato paste, and boiling water to the vegetables.
Required ingredients:
1. Butter: to taste
2. Tomato paste: 40 g
3. Boiling water: 200 ml

5
Mix

6
Add red beans without liquid and spices.
Required ingredients:
1. Red kidney beans: 200 g
2. Ground cumin: to taste
3. Ground black pepper: to taste
4. Salt: to taste

7
Mix it again.

8
Chop the parsley finely.
Required ingredients:
1. Parsley: to taste

9
Crack the eggs into a separate bowl and pour them into the pan.
Required ingredients:
1. Chicken egg: 8 pieces

10
Add parsley and cover with a lid. Reduce the heat to low.
Required ingredients:
1. 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:
1. White sesame seeds: to taste

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