Food & Cooking Recipes Cheesy Butter-Bean Shakshuka Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on February 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Nico Schinco Prep Time: 25 mins Total Time: 50 mins Servings: 4 Shakshuka is a North African word that means "mixture", and in that spirit, you can customize all the components to your taste, from the tomatoes to the butter beans, to the greens, to the cheeses that unite them. We like the feta to be on the creamier side—and super-melty mozzarella. Simmer it all together, then crack four or five eggs on top and bake until they set. Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium red onion, sliced (2 cups) 1 small bell pepper, sliced (1 ½ cups) Kosher salt and freshly ground pepper 3 cloves garlic, sliced (1 tablespoon) 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground coriander ⅛ teaspoon ground cinnamon 2 cans (each 15 ounces) cherry tomatoes, or 1 can (28 ounces) whole peeled tomatoes 1 can (15 ounces) butter beans, rinsed and drained, or 1 ½ cups cooked butter beans 2 cups packed fresh spinach or other greens, such as baby kale or arugula 4 ounces low-moisture mozzarella, such as Polly-O, grated (1 cup) 2 ounces feta, crumbled (½ cup) 4 large eggs Toasted pita, for serving Directions Preheat oven to 375°F. Heat oil in a large braiser over medium-high until shimmering. Add onion, bell pepper, and a pinch of salt and cook, stirring occasionally, until golden around edges, about 10 minutes. Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens. Stir together mozzarella and feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon. Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita. Cook's Notes Brined feta can be extra-salty. Taste a bit before you start this dish and adjust the seasoning in the recipe as needed. Rate it Print