Shakshuka with Red Kidney Beans

28 oz can of crushed tomatoes

28 oz can of diced tomatoes

8 Eggs

12 oz bag frozen diced onion and bell pepper blend (or one fresh bell pepper and one onion)

4-5 garlic cloves

2 15oz cans red kidney beans, drained

1 ½ tsp chili powder

½ tsp cumin

½ tsp smoked paprika

1 tsp Italian blend seasoning

1 tsp roasted garlic

Saute the bell pepper, onion, and garlic.

Add tomatoes, beans, and spices. Bring to a boil, then simmer until desired consistency (this is up to personal preference, but I like mine pretty thick).

Use a spoon to make wells in the tomato, and crack eggs into them. Poach eggs in the tomatoes for 4 minutes.

Serve. I like to serve it with some kind of toast.


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