- prep time10 min
- total time 45 min
- serves 4
"We first discovered this colorful, satisfying dish in Israel, where it is made with many variations. All seem to include eggs and some kind of bright, tangy tomato sauce. We've added meaty butter beans, avocado, and feta cheese. (To make this pareve, leave out the cheese.) Like so many egg dishes, shakshouka is versatile-perfect for brunch, lunch, or dinner. Enjoy it as a first course, a main course, or even a side dish."
Tips and Notes: Try not to leave the eggs in the oven too long, though, or you risk overcooking them. For best results, the yolks need to be runny. Butter beans resemble lima beans, but are usually larger. Typically we use canned or jarred beans because they make cooking so much easier, but purists can start with dried beans. We just don't see much difference. Other firm-textured beans, such as kidney beans or chickpeas, make fine substitutes. If you are using dried beans, remember to cook them well in advance.
Wine pairing: These eggs taste best accompanied by a glass of good wine-white, red, or rose. We recommend higher-acid whites such as Sauvignon Blanc or Chardonnay. Any dry rose would be fine, too. Brighter-styled red wines like Sangiovese, Pinot Noir, and Zinfandel also make excellent pairings.
Excerpted from The Covenant Kitchen. Copyright © 2015 Jeff Morgan. Published by Schoken, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.