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Shakshuka with White Beans and Dill

4 to 6 Servings

30 minutes

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Shakshuka, or eggs poached in a spicy tomato sauce, is said to be North African in origin and was brought to Israel by Maghrebi Jews. It’s now popular just about everywhere as a dish that can be served for breakfast, lunch or dinner. As an easily adaptable recipe, variations abound. We add capers for pops of briny flavor and creamy white beans to lend the dish more substance. If you’re a fan of chili heat, leave the seeds in one or both jalapeños before slicing. For serving, bring the skillet to the table and offer warm, crusty bread alongside. Yogurt or cottage cheese on top is a nice final flourish.

4 to 6

Servings

Tip

Don’t add the eggs until the sauce has reduced and thickened slightly, otherwise it will be too watery. Also, make sure to turn down the heat to medium-low so the eggs cook gently.

30 minutes

Ingredients

Directions

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