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Pinto Bean ‘Shakshuka’

Print Recipe
Servings 4

Ingredients
  

  • 1 cup Dried USA Pinto Beans
  • 3 shallots minced
  • 1 tbsp garlic grated
  • 1 tbsp ginger grated
  • 1-2 green chilli minced
  • 3 heaping tbsp curry powder
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1 tsp cumin
  • 1 tsp mustard seeds
  • 2 tbsp ghee
  • 4 eggs
  • Chopped coriander to garnish

Instructions
 

  • Soak pinto beans in water overnight or at least 6 hours.
  • Pressure cook beans on high with enough water to cover beans for 25-30 minutes until soft.
  • In a pan over medium heat, melt ghee.
  • Add cumin seeds and mustard seeds. When it starts popping, add shallots to cook until soft.
  • Then add garlic, ginger, green chilli, and tomatoes to cook until paste-like.
  • Add curry, sugar and sauté until combined.
  • Then pour in softened pinto beans and liquid. Stir to combine.
  • Season with salt to taste.
  • Crack in eggs and cover to cook until whites are starting to set.
  • Garnish with chopped coriander and serve with naan bread.