TRAINAI RECIPE · LUNCH
Pepper and White Bean Shakshuka
Cover the pan and cook until egg whites and yolks are set.
- Prep
- 12 min
- Cook
- 18 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
491 kcal29.4 g protein57.8 g carbohydrate17.4 g fat15.1 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 100 g egg without shell (50 g is about 1 large egg)
- 120 g white beans, cooked, drained and rinsed
- 130 g bell pepper
- 220 g no-salt-added canned chopped tomatoes
- 50 g onion
- 6 g olive oil
- 3 g ground cumin and paprika, equal parts
- 5 g garlic
Ingredient notes
Vegetarian ingredients.
Contains: egg. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Chop the vegetables. Heat the oil in a covered skillet over medium heat; cook onion and pepper, if listed, for 5–7 minutes.
- Add tomatoes and spices, plus the listed cooked beans or cooked quinoa. Simmer for 5 minutes; fold in the leafy greens if listed.
- Make two shallow wells and crack in the eggs. Cover and cook over medium-low heat for 6–10 minutes until whites and yolks are firm and egg dishes reach 71°C / 160°F.
- Divide the entire skillet into the stated number of servings.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
