Tag Archives: beans

Shakshouka (Egg in Tomato Sauce)

Quick din-din for one: Shakshouka. Wikipedia says it’s Tunesian. Thinking about it now, though, maybe it’s more Tex-Mex? It’s almost like a low-carb Huevos Rancheros. I don’t know; I was hungry and threw together whatever was in the fridge. And this delicious, little dish was the result.

Enjoy!

Shakshouka – Tex Mex Style (Eggs in Tomato Sauce)

Recipe inspired by The Three Cheeses

printable recipe

Serves 1.

INGREDIENTS

small splash olive oil

1 clove garlic, roughly chopped

1/4 cup red onion, roughly chopped

1 leaf mustard greens

1/2 cup diced stewed tomatoes

1 egg

1/4 cup canned beans (I used pinto)

1/4 tsp dried oregano

1/4 tsp ground cumin

pinch of red chile flakes

salt and pepper to taste

grated cheese to top, optional (I used Jarlsberg, but any kind would work)

plain yogurt to top, optional

METHOD

  1. In a pre-heated (medium-high) small pan or saucepan, sauté onion, garlic and mustard greens in olive oil until slightly golden. Then add in tomatoes, cumin, oregano, salt and pepper. Stir and allow to simmer over low heat until liquid reduce somewhat, ca. 5 minutes.
  2. Stir in beans and crack an egg over the top. Cover and reduce heat further to lowest setting. Cook ca. 5 minutes. At about the half way point, sprinkle optional cheese over the top. Then cover, turn off the heat and allow to finish cooking and the cheese has completely melted. Be careful not to overcook the egg–the yolk should be sticky, golden and still a little runny. (If you like it cooked all the way through, cook it longer.)
  3. Top with plain yogurt and eat!

 

Tuna – Gigantes Bean Sauté

Mmmmm….beans. Beans are a good source of protein and fiber; beans are cheap—so cheap that I can even afford to buy organic.

I’ve recently discovered the wonderful world of bulk foods at Rainbow Grocery. Gigantes beans (aka giant lima beans), are just one of my latest discoveries from the bulk bin! Gigantes are meaty, creamy and buttery. And they’re HUGE: after soaking overnight and cooking, they grow to about the size of a thumb tip—what is that, like 2 inches? (P.S. Did you know that lima beans are actually named after Lima, Peru? I always wondered…you can read more here.)

When I bought my giant limas, I really wanted to make this, a dish I found on Closet Cooking…but I just didn’t have the time or the patience to boil, saute AND bake dinner just for me. No time for messing around when I’m hungry 🙂

I was inspired by the traditional Italian dish, Fagioli con Tonno (cannellini beans with tuna), when I was trying to figure out what to make.

Tuna and beans are such a clever combination. Hearty, interesting texture and go great with all kinds of herb combinations. I threw in some sad swiss chard left over from my CSA, a little garlic, onion and oregano—and that’s it. Dinner. To go with the main, I made a quick tomato-avocado salad with a balsamic vinaigrette.

Photo taken from Mediterranean Cooking in Alaska

Enjoy!

Tuna – Gigantes Bean Sauté

Serves 1.

INGREDIENTS

Sauté

1 can white, no salt added tuna

1/4 cup Gigantes beans, soaked overnight

2 large leaves swiss chard, roughly copped

1 clove garlic, roughly chopped

1/4 cup onion, roughly chopped

1 tsp dried oregano (I used Mexican; it has more flaaavor)

salt and pepper

olive oil

Tomato-Avocado Salad

1 small vine-ripened tomato, diced

1/4 small avocado, diced

1/8 cup balsamic vinegar

a pinch of evaporated cane sugar

salt and pepper, to taste

a squeeze of fresh lemon

1 tsp extra virgin olive oil

METHOD

  1. Boil the beans over medium-low heat for about 20 minutes, or until al dente. Drain, but reserve about 1/4 cup cooking liquid. Set aside.
  2. While the beans are cooking, prepare the salad: in a small bowl, whisk together the vinegar, salt, pepper, sugar, lemon juice and extra virgin olive oil. Add the diced avocado and tomato. Set aside.
  3. Back to the beans: In a small pan over medium-low heat, sauté the onion, garlic and swiss chard until translucent, 2-3 minutes. Add the tuna, oregano, salt and pepper and sauté for another 2-3 minutes.
  4. Add the cooked beans and reserved liquid into the pan. Reduce the heat to low and stir to combine. Fry until the liquid has been absorbed.
  5. Plate the tuna and beans with your prepared salad, drizzle a little more fresh lemon over the top, and serve.