White Bean Shakshuka



Serving size

1 egg with 1 cup sauce
45 minutes

The sauce keeps well. It’s best to reheat the sauce and cook the egg in it fresh (or just cook the egg separately – fried or scrambled will also be good). Reheating cooked eggs, even in the sauce, can make them overcooked and rubbery.

White Bean Shakshuka


1 Tbsp. Olive oil
1 medium White onions (diced)
1 Large Red bell peppers (diced)
4 clove Garlic, raw (minced)
2 15-ounce can No salt added diced tomatoes
1 1/2 tsp. Smoked paprika
1 tsp., whole Ground cumin
1 tsp. Ground coriander
1/8 tsp. Red Pepper Flakes
1/8 tsp. Salt
1 to taste Black pepper
1 15 ounce can Canned no salt added white beans (drained and rinsed)
4 large Egg(s)
2 ounce Feta cheese (crumbled)
1/4 cup chopped Fresh parsley (or cilantro)
4 slices Whole wheat bread (whole wheat or gluten-free baguette, sliced into 10 1/4-inch-thick rounds)
3 clove Garlic, raw (cut in half)


Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.

While the sauce is simmering, prepare the garnishes - crumble the feta, chop the herbs, and slice the green onions.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 4 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains feta cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


This is a low sodium recipe.

Recipe Notes

Shakshuka is a great dish – perfect for a lazy weekend brunch or a simple weeknight meal. The addition of the white beans to this recipe really rounds out the dish and makes it a complete meal. The balance of the sweet, tangy, and umami tomato sauce with the herbs, sharp and umami feta, creamy eggs, and spicy red pepper flakes makes for a terrific dish.

You can serve this with a green sauce like chimichurri or salsa verde. It’s not perfectly traditional, but the herby flavors really complement the shakshuka.

"Noise proves nothing. Often a hen who has merely laid an egg cackles as if she laid an asteroid."

Mark Twain