First time cooking with pourable JUST Egg and I couldn't be happier with how the dish turned out. Tons of flavor, perfect egg texture, and hearty ingredients. What else could you want?
Inspiration: Britney Breaks Bread | Serves: 4 | Time: 30 min
Changes: adjusted amounts; replaced sweet onion with fennel bulb; skipped S&P; replaced tomato paste with harissa sauce; skipped feta; and skipped cilantro.
1 yellow bell pepper, diced
1 fennel bulb, diced
5 cloves garlic, diced
1 tbsp smoked paprika
1 tsp chili powder
1 tsp cayenne pepper
1 tsp cumin
1/4 cup harissa sauce
1 15 oz can diced #tomatoes
1 15 oz c cannellini #beans
1/2 cup water
4 servings of pourable JUST Egg
1 jalapenos, sliced, for garnish
Toasted gluten-free bread
Drizzle olive oil in a large skillet over medium heat. Add yellow pepper and onion to the skillet and cook until onions begin to soften. Add garlic, smoked paprika, chili powder, cayenne pepper, cumin, and tomato paste. Cook for 3-5 minutes, add olive oil as needed.
Add diced tomatoes, cannellini beans, and water to the skillet. Reduce heat and simmer for 10 minutes. Using the back of a spoon, create little wells/pockets in the sauce. Add pourable JUST egg to each pocket and cover with a lid. For 5-8 minutes, until eggs are cooked to desired doneness. I did 6.5 min.
Garnish with jalapeños and bread. Dig in!