Pinto Bean ‘Shakshuka’
Shakshuka is a Middle Eastern dish generally eaten for breakfast. The traditional Shakshuka uses tomatoes, onions and spices with eggs poached on top. This recipe is heavily inspired by that. Think a cross between a Shakshuka and Bean Curry as I added Pinto beans to the base for a wholesome protein-rich meal.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Dried USA Pinto Beans
- 3 shallots (minced)
- 1 tbsp garlic (grated)
- 1 tbsp ginger (grated)
- 1-2 green chilli (minced)
- 3 heaping tbsp curry powder
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp cumin
- 1 tsp mustard seeds
- 2 tbsp ghee
- 4 eggs
- Chopped coriander to garnish
Instructions
- 1
Soak pinto beans in water overnight or at least 6 hours.
- 2
Pressure cook beans on high with enough water to cover beans for 25-30 minutes until soft.
- 3
In a pan over medium heat, melt ghee.
- 4
Add cumin seeds and mustard seeds. When it starts popping, add shallots to cook until soft.
- 5
Then add garlic, ginger, green chilli, and tomatoes to cook until paste-like.
- 6
Add curry, sugar and sauté until combined.
- 7
Then pour in softened pinto beans and liquid. Stir to combine.
- 8
Season with salt to taste.
- 9
Crack in eggs and cover to cook until whites are starting to set.
- 10
Garnish with chopped coriander and serve with naan bread.