Green Bean Shakshuka

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  • 1 tsp olive oil
  • 1/2 cup roasted green beans (seasoned however you like)
  • 1 cup tomato sauce (homemade, canned, jarred all okay)
  • 23 eggs
  • 1/4 cup fresh mozzarella
  • sea salt and fresh ground pepper, to taste


  1. Heat a saute pan coated with olive oil over medium-low heat then add the roasted green beans. You can also add other cooked vegetables like spinach, mushrooms, onions to the pan at this point. If you don’t have any leftovers and you are working with fresh vegetables, add a bit more olive oil and saute with the spices you want (garlic, cumin, paprika, salt, pepper, etc.) until cooked to your liking.
  2. Add the tomato sauce, stir to combine with the green beans and bring the mixture to a simmer.
  3. Carefully add 2-3 eggs to the sauce, dropping them in one at a time around the pan so the yolks don’t break, and sprinkle with pieces of the fresh mozzarella. Cover the pan and cook for 2-3 minutes, until the egg whites are set and the cheese has melted.
  4. Sprinkle with salt and pepper and serve.