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White Bean Shakshuka with Feta + Fresh Herbs

Perfectly spiced, warming dish with cannelini beans and eggs poached in a rich tomato sauce.
Course Breakfast, Main Course
Cuisine Mediterranean
Keyword beans, eggs, quick, tomatoes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2

Ingredients

  • 1 tbsp olive oil
  • 1 small yellow onion finely chopped
  • ½ red bell pepper chopped
  • ¼ tsp fine sea salt
  • 1 clove garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • pinch chili flakes omit if senesitive to spice
  • 1 14oz canned diced tomatoes with juices
  • ½ tsp coconut sugar
  • 1 cup cooked white beans I used cannelini
  • 2 large eggs
  • 2 tbsp feta crumbled
  • 2 tbsp fresh parsley, basil and/or cilantro finely chopped

Instructions

  • Warm the oil in a large skillet over medium heat. Once warmed add the onion, bell pepper and salt. Cook until onions are translucent and peppers soften; about 6 minutes.
  • Add the garlic, tomato paste, paprika, cumin, oregano and chili flakes if using. Cook and stir constantly until fragrant, about 45 seconds.
  • Pour in the diced tomatoes with juices and add the coconut sugar and the white beans. Give it a good stir and bring to a gentle simmer. Let cook for about 15 minutes, until the sauce begins to thicken.
  • Crack both eggs into the mixture and cover to cook for about 6 minutes or until preferred doneness; I prefer a runny yolk here.
  • Remove skillet from heat and add a pinch of salt and pepper to the eggs. Top with feta cheese and fresh herbs.
  • Divide into two bowls with crusty bread or naan on the side.

Notes

Make it dairy-free: Omit the feta or substitute for plant-based cheese.
Make it vegan: Add an additional cup of beans and omit the eggs and feta.