Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 185 mg
