I’ll admit that there isn’t much of a recipe to this green bean shakshuka but don’t worry, I wrote one anyways and you can scroll down to find it. To me, shakshuka is a little bit of this, a little bit of that, add some leftovers from dinner last night, a couple of eggs and you’re ready to eat. My usual suspects are spinach, fresh tomatoes and mushrooms but guess what??? I had leftover roasted green beans in my fridge! Usually we don’t have leftover green beans because I finish them all (I’m a little addicted) but I clearly made too many and thankfully we saved them. Inspired by my sisters favorite side dish, Fasolia, which is a Greek recipe made with green beans and tomatoes, I decided to throw those extra roasted green beans in the pan and man, I’m so happy I did! Green beans, tomatoes, eggs and mozzarella. Do I even need to say more about it?!? If you don’t want dairy in your shakshuka, just leave it out. You can also try this with parmesan, pepper jack, muenster or whatever floats your boat.
Take in all that beauty! Shakshuka is so photogenic.