This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
If you love a cozy, one-pan meal that feels a little elevated but couldn’t be easier to throw together, this White Bean Shakshuka is for you. It’s a simple, protein-packed twist on the classic mediterranean dish, made with creamy cannellini beans simmered in a rich, spiced tomato sauce and finished with perfectly jammy eggs.
This version is satisfying while still feeling light enough for any time of day. It’s the kind of recipe you can make for a slow weekend brunch, but it’s just as perfect for a quick weeknight dinner when you want something warm, nourishing, and low effort.
Even better? It’s made with pantry-friendly ingredients and super flexible based on what you have on hand. No bell pepper? Skip it. Only have half an onion? Use it. This is one of those forgiving recipes that always turns out delicious.
For more delicious brunch recipes, try my Ham and Cheese Hashbrown Casserole, Sheet Pan Eggs-in-a-Hole, Quiche Lorraine, or Cottage Cheese Egg Bake.
Why You’ll Love This White Bean Shakshuka
- Easy one-pan meal → minimal cleanup and simple prep
- High protein + high fiber (especially for a meatless dish!)
- Made with pantry staples you likely already have on hand or can be adjusted based on what you have!
- Cozy but not heavy → Perfect for brunch, lunch, or as a light dinner dish
- “Scoop-and-eat” comfort food energy with crusty bread
- Great for meal prep and reheats well for leftovers
- Olive oil: You can also use avocado oil if preferred.
- Yellow onion + red bell pepper: Feel free to use all onion or all pepper, swap in a different color bell pepper, or even use frozen diced veggies.
- Garlic cloves: Use fresh minced garlic or frozen garlic cubes.
- Tomato paste: I love to use the tomato paste in a tube so I can reuse it.
- Seasonings: Paprika, ground coriander, cumin, salt, and black pepper give the sauce that classic shakshuka flavor. You can also add a pinch of red pepper flakes for heat.
- Fire-roasted crushed tomatoes: Regular crushed tomatoes work just fine, too.
- Cannellini beans (rinsed & drained): Creamy, mild, and perfect for soaking up all that flavor. You can substitute great northern beans or chickpeas if needed.
- Eggs (6 large): Cooked right in the sauce until the whites are set and the yolks are perfectly jammy. You can adjust the number of eggs based on your pan size or preference.
- Crumbled feta cheese (optional): Adds a salty, tangy finish that pairs perfectly with the rich tomato sauce. Totally optional but highly recommended.
- Fresh chopped cilantro or fresh parsley (optional): Adds freshness and a pop of color at the end. Use whichever you prefer or have on hand.
- Optional for serving: Toasted sandwich bread or crusty bread is perfect for scooping up the sauce and eggs. Cottage cheese is a great high-protein addition that makes this even more satisfying.
- Make it dairy-free: Simply skip the feta or use a dairy-free alternative.
- Add greens: Stir in a few handfuls of fresh spinach or kale during the last few minutes for extra nutrients and volume.
- Boost the protein even more: Serve with a scoop of cottage cheese (highly recommend) or add an extra egg or two.
- Spice it up: Add red pepper flakes, harissa, or a drizzle of chili oil for heat.
- Swap the beans: Great northern beans or chickpeas work well if that’s what you have.
- Low-carb option: Skip the bread and serve with extra cottage cheese or even over sautéed veggies.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Heat olive oil in a large pan over medium heat. Add the onions and peppers and saute for 3–4 minutes.
2. Add the garlic, tomato paste and spices. Cook for another minute, stirring constantly.
3. Stir in the crushed tomatoes. Taste and season with salt and pepper. Bring the sauce to a simmer, stirring occasionally, until thickened slightly.
4. Stir in the beans. For a creamier texture, mash some of the beans in with a fork.
5. Use a wooden spoon to make small wells in the sauce.
6. Crack an egg into each.
7. Reduce heat to low, cover, and cook until the egg whites are set but the yolks remain slightly jammy, about 5–8 minutes.
8. Top with feta and fresh chopped herbs, if desired. Serve warm with cottage cheese on top or alongside and crusty bread for dipping.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave until warmed through. The eggs will firm up more as they reheat.
- Freezing: The sauce (without eggs) freezes well for up to 2 months. When ready to eat, thaw, reheat, and add fresh eggs.
- Meal prep tip: If you plan to make this ahead, you can prepare the sauce and beans first, then reheat and add fresh eggs when ready to serve for the best texture.
Helpful Tips
🫘Mash some of the beans: This creates a thicker, creamier sauce without needing any added cream.
🍳Keep an eye on the eggs: Covering the pan helps the whites set faster while keeping the yolks soft and jammy.
🥘Use a wide pan: This helps the eggs cook evenly and gives you enough space to nestle them into the sauce.
🍅Taste as you go: Depending on your tomatoes, you may want a pinch more salt or even a tiny pinch of sugar to balance acidity.
What is shakshuka?
Shakshuka is a dish made of eggs poached in a spiced tomato sauce, commonly found in Middle Eastern and North African cuisines. This version adds white beans for extra protein and heartiness.
Can I make this White Bean Shakshuka ahead of time?
Yes! For best results, make the sauce ahead and store it separately. Reheat and add fresh eggs right before serving.
How do I know when the eggs are done?
The egg whites should be fully set while the yolks are still slightly soft and jammy. This usually takes about 5–8 minutes with the lid on.
Can I use a different type of bean?
Sure! Great northern beans or chickpeas both work well in place of cannellini beans.
Is this White Bean Shakshuka recipe spicy?
No, it’s more warm and flavorful than spicy. You can easily add heat with red pepper flakes or chili crisp if you like.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
White Bean Shakshuka
Ingredients
- 1 Tbsp. olive oil (15g)
- 1 small yellow onion (150g) chopped
- 1 red bell pepper (150g) seeded & chopped
- 3 garlic cloves minced
- 1 Tbsp. tomato paste (16g)
- 1 tsp. sweet paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 14.5-oz. can fire-roasted crushed tomatoes
- 1/8 tsp. salt and pepper or to taste
- 1 15-oz. can cannellini beans rinsed & drained
- 6 large eggs
- 1/4 cup crumbled feta cheese optional
- 1/4 cup fresh chopped cilantro or parsley optional
Optional for serving:
- Toasted sandwich bread or any crusty bread
- Cottage cheese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Heat olive oil in a large pan over medium heat. Add the onions and peppers and saute for 3–4 minutes.
- Add the garlic, tomato paste and spices. Cook for another minute, stirring constantly.
- Stir in the crushed tomatoes. Taste and season with salt and pepper.
- Bring the sauce to a simmer, stirring occasionally, until thickened slightly.
- Stir in the beans. For a creamier texture, mash some of the beans in with a fork.
- Use a wooden spoon to make small wells in the sauce, one-by-one and crack an egg into each.
- Reduce heat to low, cover, and cook until the egg whites are set but the yolks remain slightly jammy, about 5–8 minutes.
- Top with feta and fresh chopped herbs, if desired.
- Serve warm with cottage cheese on top or alongside and crusty bread for dipping.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat or in the microwave until warmed through. The eggs will firm up more as they reheat.
- Freezing: The sauce (without eggs) freezes well for up to 2 months. When ready to eat, thaw, reheat, and add fresh eggs.
- Meal prep tip: If you plan to make this ahead, you can prepare the sauce and beans first, then reheat and add fresh eggs when ready to serve for the best texture.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
