A spin on traditional shakshuka by loading this tomato sauce up with cannellini beans to make it a hearty filling meal you can't resist.
WW My Way Smart Points 6 Green, 2 Blue, and 2 Purple
WW Freestyle Smart Points: 2
Making the Base
To start the base off right, I sprayed my deep skillet with nonstick cooking spray. I then added in the garlic and onion and cooked those together for about 5 minutes, until the onions were nice and cooked through. I Dumped in the entire can of crushed tomatoes, juices included, and mix in with the garlic and onion. Then I added all the seasonings except for the parsley and mixed everything together.
Adding the Beans
I Cooked the sauce until bubbling, and then reduced it down to a simmer, and allowed it to simmer for about 5 minutes. I then drained the beans, and added them into the sauce.
Egg Time
I stirred them in and continued to simmer the sauce for 5 more minutes. I then took 4 eggs and cracked them one by one into the sauce. You can do more eggs if you's like. The gooey egg makes the dish so amazing so no harm in an extra egg or two, just spread the eggs out accordingly.
Once the eggs have been cracked into the dish. Cover the skillet and let the eggs cook in the sauce until the whites are set. You should check on them after 4 minutes, and then every so often to avoid overcooking the yolk!
When the egg whites have turned white, I removed the cover and turn the heat off. I got the feta and parsley ready to place on top while the eggs were cooking. You have to be prepared at this step because your eggs will continue to cook the longer it takes you. We all know how sad of a day it is when an egg that is supposed to be runny isn't!
Finishing Touches
I sprinkled the stop of the dish with the feta and parsley, and then carefully moved the shakshuka into serving bowls.
To spoon it into bowls, I carefully moved the eggs to the side and scooped around them. You want to be able to place an egg on top of each bowl so they can break the yolk over the dish. Serve and Enjoy!
