A simple, healthy weekday dish that comes together quickly. You can easily swap out the vegetables with whatever you have in the fridge—perfect for cleaning out the veggie drawer on a busy day.
Preparation time: 30 minutes
Serves: 2
Vegetarian (vegan option available)
Ingredients
- 1 shallot or red onion
- 1 garlic clove
- 300 g cherry tomatoes
- ½ fennel bulb
- 1 green bell pepper
- 1 can of white beans (e.g. cannellini or butter beans)
- 1 tsp chili flakes
- 2 tsp paprika
- 1 tsp ground cumin
- 100 ml dry white wine
- 4 eggs (vegan option: omit eggs)
- Fresh parsley
- Salt
- Olive oil
Instructions
- Prep the vegetables: Finely chop the onion and garlic. Wash and quarter the cherry tomatoes. Clean and slice the bell pepper into bite-sized pieces. Halve the fennel and slice it thinly.
- Cook the base: In a medium-sized pan, heat a splash of olive oil over medium heat. Sauté the onion until softened, then add the garlic, white beans, and spices (chili flakes, paprika, and gyros spice or cumin). Sauté for 1–2 minutes. Stir in the fennel, bell pepper, and cherry tomatoes. Let everything cook together for a few minutes, then deglaze the pan with the white wine. Season with salt to taste.
- Crack 4 eggs on top of the mixture. Reduce the heat to low-medium and let the shakshuka simmer until the eggs are cooked to your liking. Serve with freshly chopped parsley and enjoy it warm—preferably with crusty bread on the side.
