Name: Kidney Beans Cheesy Shakshouka recipe by Raina Talukder at BetterButter
Cook time: 12 min
Total time: 12 min
Yield: 4
Ingredients: 300 gms kidney beans soaked and bolied; 4 medium sized tomatoes finely chopped; 2 bell peppers chopped; 2 large onions chopped; 4 eggs; 5-6 processed cheese slices/ 1 cup grated cheese; 2 tsp red chilli flakes; 2 tsp oregano; 1 tsp cumin powder; 1/2 tsp red chilli powder; 6 garlic cloves finely chopped; 1 tbsp vegetable oil; Black pepper powder to taste; Salt to taste

Ingredients Serving: 4

300 gms kidney beans soaked and bolied
4 medium sized tomatoes finely chopped
2 bell peppers chopped
2 large onions chopped
4 eggs
5-6 processed cheese slices/ 1 cup grated cheese
2 tsp red chilli flakes
2 tsp oregano
1 tsp cumin powder
1/2 tsp red chilli powder
6 garlic cloves finely chopped
1 tbsp vegetable oil
Black pepper powder to taste
Salt to taste

Instructions

Heat the oil in large pot. Add the chopped onions and garlic. Saute till translucent.
Add the chopped bell peppers. Saute for 2 minutes on high flame.
Add the chopped tomatoes. Stir fry for a minute. Add the cumin and chilli powder. Cover and cook till the tomatoes soften.
Add the boiled kidney beans. Cover and cook till the beans cook through and the masala coats the kidney beans.
Add salt to taste.
Add a tsp each of chilli flakes and oregano. Mix well.
Add the eggs. Do not scramble or beat the eggs. Simply let them sit in the gravy. Let the eggs cook for a minute. I like my eggs runny. You can cook them for longer to suit your palate.
Sprinkle a little salt and black pepper on top of the egg yolks.
Place the cheese slices on top of the Shakshouka. Or you can sprinkle grated cheese all over. Make sure the cheese coats the entire mixture.
Cover for a minute or two till the cheese melts. Sprinkle the remaining chilli flakes and oregano. Serve with well toasted bread.

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