This post is written in partnership with BUSH’S® Beans. Thanks for supporting everything that makes nutrition happen!
This recipe is for you if you need a hot, one-pot dinner that’s ready in twenty minutes 👆🏼 I’d say this is personally one of my favorite ways to pull together a cozy fall meal in a pinch. All of the ingredients go into one pot and simmer together for a hearty combination of flavors and textures.
All you need to make the base are onions, crushed tomatoes, kale, eggs, and a can of BUSH’S® Mixed Chili Beans. The chili beans are awesome because it’s pre-seasoned with a great flavor profile of spices that help pull this recipe together! I included some additional spices and herbs as you will see, but feel free to adjust to your taste preferences.
Plus, this one pot meal is packed with protein! The mix of pinto and kidney beans not only provide plant-based protein, but also fiber (7 grams per serving!) to help support healthy digestion.
Serving this with a few slices of toasted sourdough is highly recommended – it’s the best complement to soak up the rest of the flavors from the shakshuka! I love sourdough because it’s fermented with live bacteria, which can help promote healthy digestion by boosting good gut bacteria.
Check out the video above to see how easy it is to whip up – full recipe below!
- ● 1 tablespoon olive oil
- ● 1 small white onion, chopped
- ● 2 cups chopped kale
- ● 1 (28) oz can crushed tomatoes
- ● 1 teaspoons smoked paprika
- ● 2 teaspoon ground cumin
- ● 1 (15oz) can BUSH’S® Mixed Chili Beans
- ● 4 eggs
- ● ¼ cup chopped fresh parsley for topping
- ● Toasted sourdough bread (optional)
- Heat the olive oil in a large skillet over medium heat.
- Add the onions and cook until transparent.
- Add kale and cook for about 5 minutes, until wilted down.
- Add the crushed tomatoes and all the spices. Stir to combine, reduce heat and allow the sauce to come to a simmer.
- Add BUSH’S® Mixed Chili Beans and cook until heated through, about 5 minutes.
- Use the back of a spoon to make 4 holes and crack the eggs directly into them.
- Sprinkle with salt + pepper and cover with a lid. Cook for 7-8 minutes or until whites are set. Remove from heat (eggs will continue to cook after removing from stove!)
- Garnish with chopped parsley.
- Serve warm with toasted sourdough bread (optional).
