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Shakshuka with baby potatoes & cannellini beans
Shakshuka with baby potatoes & cannellini beans
664kcal Per person
32g Protein
73g Carbs
27g Fat
11g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 bell pepper
- ½ onion
- 1 clove garlic (5 g)
- ½ cup cannellini beans (92 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ teaspoon ground cumin (1 g)
- 1 pinch chili powder (1 g)
- 6 ounces diced tomatoes (168 g)
- 2 eggs
- 4 tablespoons cottage cheese, 4% milkfat (57 g)
Preparing this recipe
- Wash the baby potatoes and halve them. Boil them in a pot of water until they are al dente, about 6 minutes.
- In the meantime, slice the bell pepper into strips, the onion into half rings and mince the garlic.
- Rinse the beans with cold water and let them drain in a colander.
- Heat the oil in a medium-sized frying pan. Add the bell pepper strips and the onion. Sauté for 4 minutes. Drain the baby potatoes and add them to the pan along with the garlic and spices and cook for an additional 2 minutes. Add the beans and the diced tomatoes, stir everything together and let it simmer for 3 minutes.
- Using a spoon, make two wells in the mixture and crack an egg into each well. Cover the pan with a lid and let the shakshuka simmer on low heat for about 7 minutes until the egg whites have set. Distribute the cottage cheese over the top and season with salt and pepper.
- Serve the shakshuka in the pan with a plate on the side or transfer everything to a deep dish.
Tip van FitChef
1. Garnish the shakshuka with fresh coriander or parsley and lime.
2. It's also tasty to crumble some feta over the dish instead of cottage cheese.
