Best Cheesy Butter Bean Shakshuka Recipes

Shakshouka image

Provided by Martha Stewart

Yield Makes 4

Number Of Ingredients 9

4 tablespoons ghee, plus more for brushing
10 ounces baby spinach
1 small onion, chopped (about 2 cups)
2 cloves garlic, minced
4 cups chopped tomatoes (from 5 medium tomatoes)
Pinch of red-pepper flakes
4 large eggs
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for serving (optional)

Steps:

Preheat oven to 400 degrees. Heat 2 teaspoons ghee in a large skillet over medium-high. Gradually add spinach and cook until wilted. Remove to a paper towel-lined plate; set aside.
Wipe out the skillet and heat 3 tablespoons ghee over medium-high. Add onion and cook until very soft and translucent, 10 to 12 minutes. Add garlic and cook 5 minutes more. Add tomatoes and red-pepper flakes and cook until tomatoes have broken down and most of the liquid has been absorbed, about 15 minutes. Remove from heat; set aside.
Brush four 6-ounce shallow baking dishes with remaining 1 teaspoon ghee. Divide spinach equally among them, spreading evenly. Top with tomato mixture, creating a well in the center. Crack an egg into each well. Season egg with salt and black pepper.
Place baking dishes on a baking sheet and transfer to the oven. Bake until the egg yolks are soft and egg whites are opaque, 15 to 18 minutes.
Serve topped with a pinch of black pepper and cilantro, if desired.

Cheesy Butter-Bean Shakshuka image

Provided by Lauryn Tyrell

Time 50m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced (2 cups)
1 small bell pepper, sliced (1 1/2 cups)
Kosher salt and freshly ground pepper
3 cloves garlic, sliced (1 tablespoon)
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 cans (each 15 ounces) cherry tomatoes, or 1 can (28 ounces) whole peeled tomatoes
1 can (15 ounces) butter beans, rinsed and drained, or 1 1/2 cups cooked butter beans
2 cups packed fresh spinach or other greens, such as baby kale or arugula
4 ounces low-moisture mozzarella, such as Polly-O, grated (1 cup)
2 ounces feta, crumbled (1/2 cup)
4 large eggs
Toasted pita, for serving

Steps:

Preheat oven to 375°F. Heat oil in a large braiser over medium-high until shimmering. Add onion, bell pepper, and a pinch of salt and cook, stirring occasionally, until golden around edges, about 10 minutes.
Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens.
Stir together mozzarella and feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon. Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita.