This flavorful white bean shakshuka is a comforting twist on the classic North African dish. Eggs are gently poached in a rich tomato and bell pepper sauce infused with warm spices, while creamy cannellini beans simmer in the sauce to add heartiness and texture. The result is a satisfying, protein-packed meal that works perfectly for breakfast, lunch, or dinner. With bold Mediterranean flavors and simple pantry ingredients, this dish is both nourishing and incredibly easy to prepare.
Why You’ll Love This Recipe
This recipe combines the comforting flavors of traditional shakshuka with the creamy texture of cannellini beans, creating a dish that is both hearty and balanced.
It is quick and simple to prepare using mostly pantry staples, making it perfect for busy mornings or easy weeknight dinners.
The combination of spices such as cumin, coriander, and paprika gives the tomato sauce deep, warm flavor without being overly spicy.
Cannellini beans add plant-based protein, fiber, and a creamy texture that makes the dish more filling.
This recipe is naturally gluten-free, dairy-free, and vegetarian, making it suitable for many dietary preferences.
It can be served for any meal of the day and pairs beautifully with flatbread, crusty bread, or even on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons 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 ground cumin
1/2 teaspoon Aleppo pepper or red pepper flakes
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1 can (28 ounces) diced tomatoes with their juices
1 can (15 ounces) cannellini beans, drained and rinsed
4 large eggs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon extra virgin olive oil for finishing
Directions
Prepare the vegetables. Thinly slice the onion, chop the green and red bell peppers, and mince the garlic cloves.
Heat the olive oil. In a large skillet with a lid, warm 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering.
Sauté the vegetables. Add the sliced onion, chopped peppers, and minced garlic to the skillet. Sprinkle in the coriander, paprika, cumin, Aleppo pepper, salt, and black pepper. Cook while stirring regularly for about 5 to 7 minutes, until the vegetables soften and become fragrant.
Add the tomatoes and beans. Pour in the diced tomatoes with their juices and add the drained cannellini beans. Stir well to combine.
Simmer the sauce. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pan partially and allow the sauce to simmer for about 20 minutes until it thickens slightly.
Create wells for the eggs. Use the back of a spoon to make four small wells in the sauce.
Poach the eggs. Crack one egg into each well. Cover the skillet and cook for about 5 minutes, or until the egg whites are set but the yolks remain slightly runny.
Finish the dish. Remove the skillet from heat and drizzle a small amount of olive oil over the top. Sprinkle generously with chopped parsley and dill.
Vegan version
Simply omit the eggs and allow the cannellini beans to remain the star of the dish. The beans provide enough protein and texture to make the meal satisfying.
Chickpea shakshuka
Replace cannellini beans with cooked chickpeas for a slightly firmer texture and nutty flavor.
Spicy shakshuka
Increase the amount of red pepper flakes or Aleppo pepper for a spicier sauce.
Herb variation
Fresh herbs such as cilantro, basil, or mint can replace parsley and dill for a different flavor profile.
Extra vegetable version
Add zucchini, spinach, or kale to the sauce during the simmering stage for additional nutrition.
Storage/Reheating
Refrigeration
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
Freezing
The tomato and bean sauce can be frozen for up to 2 months. For best results, freeze the sauce without the eggs and add fresh eggs when reheating.
Reheating
Reheat the sauce in a skillet over medium heat until warmed through. If the eggs are already in the dish, heat gently to avoid overcooking them. You may add a splash of water if the sauce becomes too thick.
FAQs
What are cannellini beans?
Cannellini beans are white kidney beans known for their creamy texture and mild flavor. They absorb sauces well and add protein and fiber to dishes.
Can I use dried cannellini beans instead of canned?
Yes. Soak and cook dried cannellini beans until tender before adding them to the sauce. This typically takes about 90 minutes of simmering.
Can I make this dish ahead of time?
Yes. Prepare the tomato and bean sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce and add the eggs to poach.
How do I know when the eggs are perfectly cooked?
The egg whites should be fully set while the yolks remain slightly soft. This usually takes about 5 minutes of gentle cooking.
Can I make shakshuka without eggs?
Yes. The beans make the dish hearty enough to serve without eggs, making it suitable for a vegan meal.
What can I serve with shakshuka?
It pairs well with warm pita bread, flatbread, or crusty bread for dipping into the sauce.
Can I use different types of beans?
Yes. Great Northern beans, navy beans, butter beans, or chickpeas work well as substitutes.
Is this recipe spicy?
The spice level is mild. You can adjust the heat by increasing or decreasing the red pepper flakes.
Can I add cheese to this dish?
Although it is traditionally dairy-free, a sprinkle of crumbled feta or a mild cheese can be added if desired.
What type of pan works best for shakshuka?
A wide skillet or sauté pan with a lid works best because it allows the eggs to cook evenly in the sauce.
Conclusion
White bean shakshuka is a delicious and nourishing meal that brings together Mediterranean and North African flavors in a simple one-pan dish. The combination of creamy cannellini beans, rich tomato sauce, warm spices, and gently poached eggs creates a comforting meal that is both satisfying and nutritious. Whether served for breakfast, lunch, or dinner, this shakshuka is an easy recipe that delivers bold flavor with minimal effort.
White bean shakshuka is a comforting twist on the classic dish, featuring eggs poached in a rich tomato and bell pepper sauce with creamy cannellini beans and warm Mediterranean spices. This hearty one-pan meal is perfect for breakfast, lunch, or dinner.
Ingredients
2 tablespoons 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 ground cumin
1/2 teaspoon Aleppo pepper or red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can (28 ounces) diced tomatoes with their juices
1 can (15 ounces) cannellini beans, drained and rinsed
4 large eggs
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon extra virgin olive oil for finishing
Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the sliced onion, chopped bell peppers, and minced garlic.
Stir in coriander, paprika, cumin, Aleppo pepper, salt, and black pepper and cook for 5–7 minutes until vegetables soften.
Add the diced tomatoes with juices and the drained cannellini beans.
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer partially covered for about 20 minutes.
Use a spoon to create four small wells in the sauce.
Crack one egg into each well.
Cover the skillet and cook for about 5 minutes until the egg whites are set but yolks remain slightly runny.
Remove from heat and drizzle with a teaspoon of olive oil.
Sprinkle chopped parsley and dill on top and serve warm.
Notes
For a vegan version, omit the eggs and serve the tomato bean sauce alone.
Chickpeas can replace cannellini beans for a firmer texture.
Add zucchini, spinach, or kale during the simmering stage for extra vegetables.
Increase red pepper flakes for a spicier sauce.
Top with crumbled feta cheese if a dairy option is desired.
The sauce can be frozen without eggs for up to 2 months.
Reheat gently on the stovetop and add fresh eggs when serving.
