Haricot Bean Shakshuka
Pick n Pay - Jul 6th 2018, 10:31
The added haricot beans take this classic Middle-Eastern dish from breakfast to dinner.
30 ml PnP olive oil
2 cloves PnP garlic, crushed
1 PnP onion, chopped
1 PnP green pepper, seeded and chopped
1 can Rhodes Quality Chopped and
10 ml PnP smoked paprika
10 ml ground cumin
1 dash salt and milled pepper
1 can Rhodes Quality Haricot Beans, drained
4 large eggs
65 ml PnP fresh parsley
1 loaf fresh crusty bread
Heat oil in a heavy-bottomed saucepan and cook garlic and onion until softened.
Add green pepper and fry for a few minutes.
Add Rhodes Quality Chopped and Peeled Tomatoes.
Add paprika and cumin, season to taste.
Simmer sauce on low heat until thick.
Add Rhodes Quality Haricot Beans and simmer.
Make 4 wells in tomato sauce and crack eggs into them.
Cover and simmer until eggs are to your liking.
Top with parsley and serve immediately with fresh bread.
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