White Bean Shakshuka

Why You’ll Love This Recipe

White Bean Shakshuka adds a satisfying, earthy texture to the classic dish while boosting the protein and fiber content. The white beans soak up the rich tomato sauce and warming spices, making the dish even more filling. It’s vegetarian, one-pan, and easy to customize with whatever you have on hand. Serve it with warm crusty bread or flatbread for a complete and comforting meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Canned white beans (such as cannellini or great northern), drained and rinsed
• Canned diced or crushed tomatoes
• Red bell pepper (sliced or diced)
• Onion (chopped)
• Garlic (minced)
• Olive oil
• Smoked or sweet paprika
• Ground cumin
• Chili flakes or harissa (optional, for heat)
• Salt
• Black pepper
• Fresh parsley or cilantro (for garnish)

Directions

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 5–7 minutes until softened.
2. Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
3. Add the canned tomatoes and season with salt and pepper. Simmer for 5–7 minutes until slightly thickened.
4. Stir in the white beans and continue to simmer for 5 more minutes so they absorb the flavor.
5. Use a spoon to make small wells in the sauce, then crack an egg into each well.
6. Cover the pan with a lid and cook for 5–7 minutes, or until the eggs are set to your liking.
7. Remove from heat and garnish with fresh parsley or cilantro.
8. Serve hot with bread for dipping.

Servings and timing

This recipe serves 3–4 people and takes about 30 minutes total: 10 minutes of prep and 20 minutes of cooking.

Variations

• Leafy greens: Add a handful of spinach or kale during the last few minutes of cooking.
• Cheesy version: Crumble feta or goat cheese on top just before serving.
• Spicy twist: Use harissa paste or add chopped jalapeños for more heat.
• Tomato-free option: Use a red pepper purée or tomato-alternative sauce for a different flavor profile.
• More veggies: Add zucchini, mushrooms, or eggplant for extra texture and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Note that the eggs will continue to cook slightly during reheating. This dish is best enjoyed fresh but still delicious the next day.

FAQs

What kind of white beans are best for this recipe?

Cannellini, great northern, or navy beans work well due to their soft texture and mild flavor.

Can I use dried beans?

Yes, but you’ll need to cook them in advance until tender. Canned beans save time and are perfect for this quick version.

Is white bean shakshuka spicy?

It can be mild or spicy depending on your preference. Add chili flakes or harissa for heat.

Can I make this vegan?

Yes, simply skip the eggs or replace them with tofu or a plant-based egg substitute.

Can I bake this instead of using the stovetop?

Yes, after adding the eggs, transfer the skillet to a 375°F (190°C) oven and bake until the eggs are set.

What should I serve with it?

Serve with crusty bread, pita, naan, or flatbread to soak up the sauce. A green salad makes a great side.

How do I know when the eggs are done?

The whites should be fully set and opaque, while the yolks can remain runny or firm depending on your preference.

Can I add meat?

Yes, ground sausage, chorizo, or even shredded chicken can be added for a heartier version.

Is this dish gluten-free?

Yes, it is naturally gluten-free. Just pair it with gluten-free bread if needed.

Can I freeze white bean shakshuka?

Freezing is not recommended as the eggs and sauce can become watery or change texture. It’s best served fresh or from the fridge within a few days.

Conclusion

White Bean Shakshuka is a hearty, healthy, and delicious variation of the classic shakshuka that adds substance without sacrificing flavor. With creamy beans, runny eggs, and a rich, spiced tomato sauce, it’s the kind of one-pan dish that’s both easy to make and endlessly comforting. Whether you’re enjoying it for breakfast or dinner, it’s a nourishing meal that satisfies every time.

White Bean Shakshuka

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White Bean Shakshuka is a hearty, one-pan meal featuring poached eggs nestled in a spiced tomato and bell pepper sauce with creamy white beans. This protein-packed, vegetarian dish is comforting, flavorful, and perfect for breakfast, brunch, or dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3–4 servings
• Category: Main
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

• 4 eggs
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 1 can (14 oz) diced or crushed tomatoes
• 1 red bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked or sweet paprika
• 1/4 tsp chili flakes or 1 tsp harissa paste (optional)
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 5–7 minutes until softened.
2. Add garlic, cumin, paprika, and chili flakes or harissa. Cook for 1 minute until fragrant.
3. Stir in the tomatoes and season with salt and pepper. Simmer for 5–7 minutes until slightly thickened.
4. Add the white beans and simmer for another 5 minutes to absorb the flavors.
5. Make wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes, or until eggs are cooked to your liking.
6. Remove from heat, garnish with parsley or cilantro, and serve hot with crusty bread or flatbread.

Notes

• Use canned beans for convenience, but cooked dried beans work too.
• Add spinach or kale toward the end of cooking for extra greens.
• Top with feta or goat cheese for added richness.
• Adjust spiciness with more or less chili or harissa.
• To bake instead, transfer skillet to a 375°F (190°C) oven after adding eggs and cook until set.

Nutrition

• Serving Size: 1 portion (1 egg with sauce and beans)
• Calories: 280
• Sugar: 6g
• Sodium: 540mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 185mg