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An overhead photo of white bean shakshuka garnished with dill and parsley in a skillet. Next to this are small bowls of dill and parsley.
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4.91 from 11 votes

White Bean Shakshuka

An easy Shakshuka recipe with a small twist: Canned cannellini beans add creaminess and extra heft, making for a satisfying meal with or without pita bread. Enjoy for a healthy breakfast, lunch or dinner. For a vegan version, simply leave out the eggs! This recipe is endlessly adaptable, feel free to use what veggies you have on hand, so long as you don't skip the fresh herbs!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Entree, Lunch
Cuisine: Mediterranean Diet, North African
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegetarian
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • Extra virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 large green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Aleppo pepper or red pepper flakes, plus more to your liking
  • Kosher salt
  • Black pepper
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 4 large eggs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Instructions

  • Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.
  • Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.
  • Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.
  • Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.

Video

Notes

  • You can substitute the cannellini beans with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.
  • For a vegan version of this recipe, simply leave out the eggs. The beans are hearty and satisfying enough to stand on their own.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 114.7kcal | Carbohydrates: 11.9g | Protein: 7.7g | Fat: 4.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Trans Fat: 0.02g | Cholesterol: 163.7mg | Sodium: 221.8mg | Potassium: 485.6mg | Fiber: 3.4g | Sugar: 5.9g | Vitamin A: 2266.2IU | Vitamin C: 81.7mg | Calcium: 89.9mg | Iron: 2.9mg

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