Roasted Red Pepper, Olive + White Bean Shakshuka
- Preparation Time : 20 mins | Cooking Time : 40 mins | Makes 6 Servings
Roasted Red Pepper, Olive + White Bean Shakshuka
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 607.01 kcal |
| Total Fat | 17.26 g |
| Saturated Fat | 3.92 g |
| Cholestrol | 215.76 mg |
| Sodium | 1289.77 mg |
| Total Carbs | 86.47 g |
| Dietary Fiber | 9.19 g |
| Sugars | 14.22 g |
| Protein | 24.82 g |
Ingredients List
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons Maille old style mustard
- 1 28 - ounce can of diced tomatoes
- 1 15 1/2 - ounce can of white kidney beans
- 1 cup chopped roasted red peppers
- 3/4 cup Kalamata olives
- 1 cup chopped fresh parsley
- 6 eggs
- grilled bread, to taste (optional)
DIRECTIONS
-
Preheat oven to 375 degrees.
-
Heat the olive oil in a 10-inch oven safe skillet (such as a cast iron pan) set over medium heat.
-
Add the garlic and onion and sauté, stirring occasionally, until the onions are translucent and golden brown, about 12 minutes.
-
Mix in the Maille Old Style Mustard along with the tomatoes, beans, red peppers, olives and ½ cup of the parsley, and simmer for about 10-12 minutes, or until the mixture has thickened slightly.
-
Remove the pan from the heat, then crack the eggs into the sauce.
-
Bake for 20-25 minutes, or until the eggs have set.
-
Sprinkle with the remaining ½ cup of parsley and serve immediately with grilled bread, if desired.
