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@minmetbay: Chì kẻ mày tông nâu tự nhiên giúp đổi màu chân mày. Định hình phom dáng chuẩn sắc, lâu trôi, hài hòa với màu tóc. #rocksweet #minmetbay #chuotlongmay #chuotchanmay #xuhuong

Min Mét Bảy
Min Mét Bảy
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Tuesday 30 June 2026 14:11:16 GMT
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White Bean Shakshuka Recipe - This shakshuka recipe is the next recipe in my “for the love of beans” series. If you love shakshuka, you need to try this protein-packed version! In this twist on classic Shakshuka, a can of cannellini beans simmers in the spicy tomato and bell pepper sauce until the beans are tender, creamy, and flavorful. Shakshuka is a traditional North African dish of eggs poached in a tomato and bell pepper sauce. You cook the eggs right into the sauce until the whites are just cooked through. Traditional Shakshuka has many variations throughout the Mediterranean and Middle East. In this non-traditional version, I keep the same delicious shakshuka vibes but add a can of cannellini beans. For more easy bean recipes, check out this video next: @The Mediterranean Dish Recipe: ▢ Extra virgin olive oil ▢ 1 medium yellow onion, halved and thinly sliced ▢ 1 large green bell pepper, cored and chopped ▢ 1 red bell pepper, cored and chopped ▢ 2 garlic cloves, minced ▢ 1 teaspoon ground coriander ▢ 1 teaspoon paprika ▢ ½ teaspoon cumin ▢ ½ teaspoon Aleppo pepper or red pepper flakes, plus more to your liking ▢ Kosher salt ▢ Black pepper ▢ 1 (28-ounce) can diced tomatoes with their juices ▢ 1 (15-ounce) can cannellini beans, drained and rinsed ▢ 4 large eggs ▢ ¼ cup chopped fresh parsley ▢ ¼ cup chopped fresh dill Sauté the veggies in a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes. Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit. Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny. Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately. #whitebeans #beans #beansrecipe #beanrecipe #shakshuka #shakshukarecipe #shakshukaeggs #plantbasedrecipes #plantbasedprotein #vegetarian #vegetarianrecipes #healthyrecipes #healthylifestyle #longevity #EasyRecipes #middleeasternrecipes #eggrecipe #eggs
White Bean Shakshuka Recipe - This shakshuka recipe is the next recipe in my “for the love of beans” series. If you love shakshuka, you need to try this protein-packed version! In this twist on classic Shakshuka, a can of cannellini beans simmers in the spicy tomato and bell pepper sauce until the beans are tender, creamy, and flavorful. Shakshuka is a traditional North African dish of eggs poached in a tomato and bell pepper sauce. You cook the eggs right into the sauce until the whites are just cooked through. Traditional Shakshuka has many variations throughout the Mediterranean and Middle East. In this non-traditional version, I keep the same delicious shakshuka vibes but add a can of cannellini beans. For more easy bean recipes, check out this video next: @The Mediterranean Dish Recipe: ▢ Extra virgin olive oil ▢ 1 medium yellow onion, halved and thinly sliced ▢ 1 large green bell pepper, cored and chopped ▢ 1 red bell pepper, cored and chopped ▢ 2 garlic cloves, minced ▢ 1 teaspoon ground coriander ▢ 1 teaspoon paprika ▢ ½ teaspoon cumin ▢ ½ teaspoon Aleppo pepper or red pepper flakes, plus more to your liking ▢ Kosher salt ▢ Black pepper ▢ 1 (28-ounce) can diced tomatoes with their juices ▢ 1 (15-ounce) can cannellini beans, drained and rinsed ▢ 4 large eggs ▢ ¼ cup chopped fresh parsley ▢ ¼ cup chopped fresh dill Sauté the veggies in a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes. Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit. Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny. Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately. #whitebeans #beans #beansrecipe #beanrecipe #shakshuka #shakshukarecipe #shakshukaeggs #plantbasedrecipes #plantbasedprotein #vegetarian #vegetarianrecipes #healthyrecipes #healthylifestyle #longevity #EasyRecipes #middleeasternrecipes #eggrecipe #eggs

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