By Emily Wilson

Elevate your breakfast with this creative take on a classic shakshuka.


Time: 60 min.

Servings: 4


  • 2 tbsp olive oil
  • 1 large yellow onion; diced
  • 1 red bell pepper; diced
  • 5 cloves garlic; minced
  • 2 fresno chiles; minced
  • 2 tsp smoked paprika
  • 2 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 28 oz canned diced tomatoes.
  • 5 large eggs
  • 1 – 5.3 oz package Brami Sea Salt & Vinegar Lupini Beans
  • 1⁄2 cup parsley; chopped
  • 1⁄2 cup feta; crumbled
  • 5 slices toasted bread



  1. Preheat the oven to 375 degrees.
  2. Add the olive oil to a pan and heat over medium heat. Add the onion, garlic, chiles, and bell pepper and cook for five minutes, stirring occasionally.
  3. Stir in the tomato paste as well as the smoked paprika, red pepper flakes, cumin, garam masala, oregano, and cayenne pepper. Continue cooking for about three minutes.
  4. Pour in the diced tomatoes and beans and stir to combine. Bring the mixture to a simmer. Simmer on low heat for 45 minutes, stirring occasionally.
  5. Remove the sauce from the heat and crack the eggs into the sauce in an evenly spaced fashion.
  6. Transfer the pan from the stove to the oven and bake for 10 minutes until the whites of the eggs are no longer translucent.
  7. Sprinkle the shakshuka with parsley and feta before serving with the toasted bread.

Multi-Serve (5.3oz) / 8 Pouches

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