Roasted Red Pepper, Olive + White Bean Shakshuka

Roasted Red Pepper, Olive + White Bean Shakshuka

Recipe Created by: Runway Chef
Servings: 6
Prep time: 5 minutes
Cook time: 40-50 minutes


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 2 tablespoons Maille Old Style Mustard
  • 1 28-ounce can of diced tomatoes
  • 1 15.5-ounce can of white kidney beans
  • 1 cup chopped roasted red peppers
  • ¾ cup Kalamata olives
  • 1 cup chopped fresh parsley
  • 6 eggs
  • Grilled bread, for serving (optional)



          1. Preheat oven to 375 degrees.
          2. Heat the olive oil in a 10-inch oven safe skillet (such as a cast iron pan) set over medium heat.
          3. Add the garlic and onion and sauté, stirring occasionally, until the onions are translucent and golden brown, about 12 minutes.
          4. Mix in the Maille Old Style Mustard along with the tomatoes, beans, red peppers, olives and ½ cup of the parsley, and simmer for about 10-12 minutes, or until the mixture has thickened slightly.
          5. Remove the pan from the heat, then crack the eggs into the sauce.
          6. Bake for 20-25 minutes, or until the eggs have set.
          7. Sprinkle with the remaining ½ cup of parsley and serve immediately with grilled bread, if desired.