Gluten-Free Shakshuka with Fava Beans

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 medium Red Bell Pepper, chopped
• 28 ounces Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 cup Fava Beans, shelled
• 1 teaspoon each Spices (cumin, paprika, chili powder)
• 8 large Eggs
• 1/4 cup Fresh Cilantro, chopped
• 1 cup Cassava Flour
• 1/2 cup Water
• 1/2 teaspoon Salt

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, chopped into 1/2-inch pieces, and cook for 5 minutes, stirring occasionally, until it looks softened and is a pale yellow color.
2. 2Add the 3 cloves of Garlic, minced, and the 1 medium Red Bell Pepper, chopped into 1/2-inch pieces, to the skillet. Cook for 3 minutes, stirring often, until the garlic smells fragrant and the pepper looks slightly softened.
3. 3Stir in the 28 ounces of Diced Tomatoes, the 2 tablespoons of Tomato Paste, the 1 cup of Fava Beans, shelled, and the 1 teaspoon each of cumin, paprika, and chili powder. Stir everything together well and bring the mixture to a gentle simmer; let it cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
4. 4Using a spoon, make 8 small wells in the tomato and fava bean mixture in the skillet. Carefully crack 1 large Egg into each of the 8 wells.
5. 5Cover the skillet with a lid and cook for 5-7 minutes, until the egg whites are completely set and opaque, and the yolks are still slightly runny.
6. 6While the eggs are cooking, prepare the flatbread batter. In a medium bowl, combine the 1 cup of Cassava Flour, the 1/2 cup of Water, and the 1/2 teaspoon of Salt, then stir until a smooth batter forms.
7. 7Heat a lightly oiled griddle or flat pan over medium-high heat (400°F / 200°C). Pour about 1/4 cup of the batter onto the hot pan for each flatbread and cook for 2-3 minutes per side, until golden brown and cooked through.
8. 8Remove the skillet from the heat. Sprinkle the 1/4 cup of Fresh Cilantro, chopped, over the Shakshuka, and serve immediately with the prepared cassava flour flatbreads.

Substitutions

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