White Bean Shakshuka
White Bean Shakshuka
Ingrediënten
- 4 stalks of cilantro
- 2 teaspoons extra virgin olive oil
- 2 green onions finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 12.5 ounces arrabbiata pasta sauce
- 1 can 15.5 ounces cannellini beans, drained and rinsed
- 8 ounces jarred roasted red peppers drained and sliced
- 3 eggs at room temperature
- 1 medium avocado diced
- Purple salad leaves and grilled split pita bread for serving
Instructies
- Grease a 3-cup, 8-inch ovenproof dish that will fit into a 5- or 6-quart air fryer.
- Alternatively, use two large ramekins and increase the number of eggs to four.
- Finely chop the stalks and leaves of the cilantro.
- Place the chopped stalks, olive oil, green onions, and spices in the dish.
- Pull out the air fryer pan and basket.
- Place the dish in the basket and slide the pan and basket back into the appliance.
- Set the temperature to 350°F and the timer for 3 minutes, cooking until it becomes fragrant.
- Carefully pull out the pan and basket, and stir in the pasta sauce, beans, and roasted red peppers in the dish until combined.
- Cover the top of the dish with foil.
- Set the timer for 10 minutes and cook until the mixture is hot.
- Make three indents in the bean mixture and break an egg into each one.
- Season the eggs.
- Set the timer for 8 minutes, cooking until the eggs are just set or cooked to your liking.
- Serve the shakshuka topped with diced avocado, salad leaves, and grilled pita bread.
Notes / Tips / Wine Advice:
While traditionally a breakfast dish, you can also serve this Middle Eastern Shakshuka as a light supper.
