This Egg-White Chili Shakshuka combines three of my favorite things: egg-whites, chili, and shakshuka in just the best way. Shakshuka is usually a dish with poached eggs on top of a tomato, pepper, onion stew and is a delightfully satisfying breakfast.
However, sometimes my picky eating gets the best of me and my distaste of peppers and egg yolk ruins the experience. In an effort to make a Shakshuka that was perfect to my taste, I decided to make a version without the peppers and egg yolk. To bring more hardiness to the dish, I added kidney beans, which matched the tomato flavors perfectly.
This healthy, filling breakfast is packed with vegetables and healthy protein. It happens to also be vegetarian and gluten-free. By holding the eggs, it can be a delicious vegan stew for lunch or dinner as well. This is a versatile dish that translates across dietary restrictions and meal times. I’m super happy with the end result of my Egg-White Chili Shakshuka and I hope you enjoy it too!
I start by heating the oven and prepping the tomatoes and butternut squash for roasting. Using a Silicone Baking Mat on a Calphalon baking tray, I roast the vegetables.
While the squash and tomatoes are in the oven, I chop up the red onions and garlic and sauté them until soft. I use my Le Creuset Dutch Oven for this since it moves seamlessly from stovetop to the oven.
Then, I add a can of kidney beans to the onions and garlic.
After the vegetables are ready, I remove them from the oven. They smell so good!
I add the juicy, roasted tomatoes to the pot and mix.
Now, I add some light flavoring with homegrown fresh thyme and a dash of salt and pepper. I remove the butternut squash from the oven, peel it, chop it up, and mix it into the tomato stew.
I place the entire dutch oven into the oven and fry up some egg-whites in the meanwhile.
Once the eggs are ready, I scoop up the chili shakshuka and top it off with the egg-white omelet. There it is, Egg-White Chili Shakshuka!
- 12 egg-whites (3 per serving)
- 1/2 red onion
- 3 cloves garlic
- 5 tomatoes
- 1/2 butternut squash
- 1 can kidney beans
- 1 tablespoons thyme
- 1 teaspoon olive oil
Preheat oven to 400°F.
Wash tomatoes and butternut squash.
Slice tomatoes and butternut squash (lengthwise) in half.
Place tomatoes and butternut squash cut side up on silicone mat on baking sheet.
Place in oven for 30 minutes.
While tomatoes and butternut squash are roasting, chop red onions and mince garlic.
In dutch oven, sauté onions and garlic in olive oil on low until softened.
Open can of kidney beans and add to onions and garlic in dutch oven.
After the 30 minutes are up, add the now roasted tomatoes to the dutch oven.
Add thyme, salt, and pepper to dutch oven to taste.
Check if butternut squash is soft enough to stick a fork through. If not, place back in oven. If so, peel butternut squash, chop into cubes, and mix into the dutch oven.
For a fried egg white, place dutch oven in the oven for 10 minutes and fry three egg whites on stovetop.
Alternatively, for a more traditional shakshuka, fill a skillet with the tomato mixture and break full eggs on top. Place entire skillet into oven for 10 minutes.