👩🏻‍🍳Shakshuka is often served as a hearty breakfast or lunch in North Africa and Arab countries. The rich tomato sauce in which the eggs are cooked is typical of the dish. It’s best not to let the eggs. Cook for a long time so that the yolks can flow a little. Today, Shakshuka will be a filling lunch with a good handful of chickpeas, red kidney beans, and white beans! A filling Dunch! Guten Appetit!

Three beans Sakshuka with eggs


1 Red Bell Pepper

1 Red Onion

3 cloves Garlic, minced

1 small Green Hot Peppers

10g Fresh Parsley

Salt and Pepper

1 can Chickpeas

1 can White Beans

1 can Red Kidney Bean

1 can Chopped Tomato

4 Eggs

3tbsps Olive oil

Bread or Rice for serving



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