Chicken and White Bean Shakshuka

One pan "eggs in purgatory/shakshuka" creation, with additions.

Eggs in purgatory is a fiery, spicy dish that originates from Southern Italy. Eggs are poached in a thick, slow simmered tomato sauce loaded with Italian seasonings, and red pepper flakes for heat. 

Shakshuka is a North African and Middle Eastern dish consisting of poached eggs in a spicy tomato sauce. To the base of tomatoes, onions, and bell peppers, and spices like paprika, cumin, and chili make the tomatoes anything but boring. Sounds so similar right? 

I also wanted to add a ton of protein and keep this dish gluten free, and not too spicy, while infusing a ton of layered seasonings and flavor. While chicken isn't traditionally used in either dish, I gave myself the challenge of finding a new way to reinvent breakfast that didn't include your traditional bacon, sausage or ham. This is what I dreamed up and couldn't wait to try. The best part is it can be served any time of day!

Tools:

One cast iron or oven safe skillet 

Knife 

Cutting board 

Measuring spoons

Large strainer or can strainer

Hand mixer

Toaster

Wax paper

Ingredients:

Avocado oil, or other high heat oil 

One boneless skinless chicken breast

2 Tbsp finely minced red onion

1 pkg sugar bomb cherry tomatoes, halved

5 cloves garlic, minced 

Handful chopped fresh baby spinach 

1 can 29 oz tomato sauce 

1 can 15 oz white northern beans, rinsed and drained 

[Seasonings:

1 Tbsp Italian seasoning

2 tsps chili powder

1 tsp salt

1 tsp paprika

1 tsp garlic powder

1 tsp dried parsley

1/2 tsp dried rosemary

1/2 tsp finely ground pepper]

6 eggs

1/2 cup Feta cheese

Fresh chives or other green herb to garnish

Crusty GF bread or GF toast slices

[Herb butter

1 stick butter, softened

zest of one lemon

2 garlic cloves finely minced

1 Tbsp minced fresh chives

Pinch of salt

Blend with hand mixer, spread onto wax paper and roll into log. Refrigerate and set out to soften before serving.]

In a cast iron or oven safe skillet, turn heat to medium, add a drizzle of avocado oil. Take one boneless skinless chicken breast and pat dry, season both sides with salt and pepper. Add chicken to heated pan and cook through. Remove chicken and dice into bite size pieces or shred. In same pan add a drizzle of avocado oil, saute red onion, halved cherry tomatoes until soft and can be smashed easily with the back of a spoon. Return shredded chicken to pan. Add minced garlic, handful of chopped baby spinach. Stir to combine all. Cook 1-2 minutes until garlic is fragrant and spinach is wilted. Pour in one can tomato sauce, all seasonings, and one can white northern beans (drained and rinsed). Stir to combine and allow to simmer on medium low heat about 10-15 minutes until sauce has thickened. Stir in 1 Tbsp of herb butter. Using the back of a large spoon, create wells and crack in eggs on top of sauce. Season with salt and pepper. Turn oven to broiler and move skillet to center of oven, cook about 5 minutes or until egg whites are set. Remove from oven and top with feta cheese and chives, or other fresh herb to garnish. Serve with crusty bread or toast and herb butter, to soak up all of the delectable sauce!

Enjoy!