Cypriot Butter Bean Shashuka
The most delicious and flavourful dishes are the ones that come from our farmers harvest! This Shakshuka features our farm tomatoes, garlic and fresh dill! My version was inspired by this popular Middle Eastern Dish that is made with simmered tomato sauce, flavoured with cumin and topped with eggs. I have given it a Cypriot twist and added dried oregano and butter beans, all simmered in a fresh tomato sauce! Its definitely a perfect meal to enjoy for breakfast, brunch, lunch or dinner. You can top it with grated halloumi Cheese or crumbled feta. Make sure you serve lots of crusty bread to soak up all the delicious sauce.
1/4 cup olive oil
2 large cloves garlic, minced
1 small yellow onion, diced
5-6 meaty red tomatoes, roughly chopped
1 tsp dry oregano
1/2 tsp dried chiles (optional)
1/3 cup chicken stock
1 tsp salt
1/2 tsp fresh ground pepper
2 cup canned butter beans or cannelleni beans, drained
6-8 large eggs
Fresh dill to garnish
In a large deep sauté pan, heat oil over medium heat.
Add onion and garlic and sauté for 2-3 minutes until soft and translucent. stir in oregano and chiles and sauce for another minute. Add in chopped tomatoes and stir well. Reduce heat to low and simmer for about 15-20 mins breaking down tomatoes with back of a wooden spoon.
Stir in chicken stock, beans and season with salt and pepper. Increase heat to medium and cook for an additional minute! Crack eggs on top leaving space between them! Cover with lid and cook until eggs are cooked to your liking! Garnish with fresh dill and serve with crusty bread to soak up all the delicious sauce. You can also add grated halloumi cheese or crumbled goat feta on top!