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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.

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)

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

Find it online: https://thefamilycooking.com/white-bean-shakshuka/