Butter Beans Shakshouka

Instructions

1. Prepare and Sauté the Onions

   • Finely chop 1 onion and 1 red onion.

   • In a large pan over medium heat, warm a little oil (or your preferred cooking fat).

   • Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they begin to soften.

2. Add the Peppers and Tomato Base

   • Slice 2 red peppers and add them to the pan.

   • Cook for another 3–5 minutes, or until the peppers start to soften.

   • Stir in 1 tbsp tomato paste and let it cook for 1 minute to deepen its flavor.

   • Pour in 720 ml tomato puree and bring the mixture to a gentle simmer.

3. Season and Simmer

   • Add 100 g finely chopped dill (reserve a little for garnish if you like).

   • Season with salt, black pepper, garlic powder, oregano, and parsley to taste.

   • Reduce the heat to low, cover the pan, and let the sauce simmer for 10–15 minutes, stirring occasionally.

4. Incorporate the Butter Beans

   • Rinse and drain 200 g butter beans (if using canned).

   • Stir them into the simmering sauce.

   • Continue cooking for another 5 minutes, allowing the flavors to meld.

5. Cook the Eggs

   • Hard-boil 4 eggs in a separate pot (about 8–10 minutes for fully set yolks).

   • Once cooked, cool them slightly under running water, then peel and slice.

6. Finish and Serve

   • Taste the shakshouka sauce and adjust seasonings if needed.

   • Ladle the sauce onto plates or a serving dish.

   • Arrange the sliced eggs on top.

   • Crumble feta over everything for a tangy finish.

   • Garnish with extra chopped dill if desired and enjoy!