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You will love this flavorful, hearty White Bean Shakshuka with Feta - eggs poached in the tastiest tomato sauce, topped with a generous amount of fresh herbs and creamy feta cheese. This recipe gets a hearty kick from tender white beans, and makes an amazing brunch or weeknight dinner recipe - ready in just 25 minutes!
I originally created this shakshuka recipe for Randall Beans, and I am so excited to share it with you!!
What is shakshuka?
Shakshuka is a traditional middle eastern dish of eggs poached in a seasoned tomato sauce. It is traditionally served for breakfast, but can be enjoyed any time of day. We love making shakshuka for a super easy weeknight dinner!
Picture yourself dipping a toasted, crusty baguette slice into a tasty tomato sauce.
But wait, there's more. The tomato sauce is seasoned with a few easy-to-find spices, such as cumin and ground coriander.
But wait, there's more. There are perfectly poached eggs nestled in that tomato sauce, so you can enjoy a perfect dippy egg yolk.
But wait, there's more. The tomato sauce has a generous sprinkling of white beans added to it, to add fiber and texture to this shakshuka, and keep you full longer.
But wait, there's a little bit more. The shakshuka is topped with crumbled feta cheese, which adds just the perfect amount of creaminess to balance out the tomato sauce, and generously garnished with lots of fresh herbs.
Oh, and this shakshuka has a hidden vegetable in it that you won't even notice: finely grated carrot, which adds fiber and nutrients to an already healthy dish.
AMAZING, right?! Let's make some shakshuka!
Related recipe:Green Shakshuka with Whole Wheat Garlic Bread
Ingredients:
- 1 onion, finely diced
- 1 small carrot, finely grated (see notes below)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoonssmoked paprika (this stuff gives the shakshuka amazing flavor! see notes below)
- 1 teaspoonground coriander
- 1 teaspoon ground cumin
- 24 oz jar tomato sauce or your favorite pasta sauce (see notes below)
- ½ cup water (optional)
- Salt and pepper
- 14-oz can white beans, drained and rinsed
- 5-6 eggs (see notes below)
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley leaves, diced
You'll also need: A large 12-inch skillet with a lid, or an oven-safe skillet. A cast iron or a non-stick skillet will both work fine!
Related recipe: Linguine Shakshuka with Mozzarella
Ingredient notes and tips for cooking shakshuka:
→ Carrot (or use bell pepper): this is a non-traditional ingredient, but I like to add it for extra nutrients. If you use a microplane zester to grate the carrot really finely, it almost disappears into the sauce and thickens the sauce a bit, and is not noticeable. Another option is to add finely diced bell pepper.
→ Smoked paprika: I love this stuff!! I love using sweet smoked paprika instead of the spicy kind for shakshuka, but feel free to use the spicy one. If you don't have smoked paprika, you can use regular paprika and add a splash of liquid smoke.
→Tomato sauce: You can use plain pureed tomato sauce, or a more flavorful pasta sauce, such as marinara or your favorite sauce. I actually like to use pasta sauce because it already has some seasonings added, which makes for a more flavorful shakshuka compared to using plain tomato sauce.
→Eggs:I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person). I like to quickly poach or fry fresh eggs to serve with leftover shakshuka sauce. Another option is to use 6 eggs, eat as many as you want in one meal, and then cook the remaining eggs fully in the sauce before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. It is just as delicious with a fully cooked egg on top, since you'll be serving this with the tastiest tomato sauce.
→Beans: White beans are totally optional, and not a traditional shakshuka ingredient. But I find that they make the shakshuka so much more filling, they add lots of nutrients, and I love their texture in the tomato sauce. Great Northern beans hold up really well to cooking, but you can use cannellini beans or any other beans you like. Chickpeas also make an amazing shakshuka addition!!
Related recipe:Couscous Tabbouleh Salad
Instructions:
Step 1: Preheat a large skillet. Add the olive oil, diced onion, and grated carrot, and stir fry for 5 minutes over medium heat.
Step 2: Add the minced garlic, paprika, ground coriander, and ground cumin. Stir fry for 2 minutes, to combine the spices with the carrot mixture.
Step 3: Add the jarred tomato sauce. Optional, if you want a thinner sauce: rinse the jar with ½ cup water and stir the water into the sauce in the skillet. You can always add the water later if you see the sauce is getting too thick for your liking.
Step 4: Add the drained white beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Carefully taste the sauce and stir in salt and pepper, if needed.
Related recipe:Shepherd's Pie with White Beans
Step 5: Use a spoon or spatula to make 4-6 indentations in the skillet. Carefully crack an egg into each indentation. Use a spoon to carefully push some of the tomato sauce around the egg whites so they don't spread much (optional, but it makes a prettier shakshuka!). Season each egg with salt and pepper.
Step 5: Cover with a lid, and allow to simmer for 5-10 minutes, or until the egg is cooked to your liking. Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.
Other Middle Eastern recipes to try:Lentil Tabbouleh Salad and Za'atar Smashed Chickpeas Pita
What to serve with shakshuka:
To me, some kind of dippy bread is an absolute must for enjoying a shakshuka. Ilove dipping a toasted baguette, garlic bread, or toasted pita into shakshuka.
If you want to go a bit non-traditional, you can serve shakshuka over rice - the flavorful tomato sauce is amazing over rice and makes a great filling dinner!
And since this white bean shakshuka with feta is already pretty filling, I typically serve it with a simple side salad with a light dressing, such as this beet and blue cheese spinach salad, or a spiralized zucchini salad.
However you serve this shakshuka, I hope you love it as much as we do! If you end up making this, or any other recipe from my site, please take a picture and tag me on INSTAGRAM or FACEBOOK. You can find me at @babaganoshblog on both. I love seeing your creations!
How to reheat shakshuka
Shakshuka can easily be reheated in the microwave. Simply place your desired portion on a plate and heat until warm.
I like to quickly poach or fry fresh eggs to serve with leftover shakshuka sauce. Another option is to make 6 eggs, eat as much shakshuka as you like, and then cook the remaining eggs in the pan fully before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge.
Other flavorful dishes you will love:
- Sweet potato breakfast hash
- Baked beans with ground beef
- Kamut tabbouleh salad
- Vegetable hash with fried egg
- Breakfast lentils with poached eggs
- Bell pepper egg rings
- Swiss chard, kale, potato frittata
- Mini quiches
- Chickpea chorizo stew (in a tasty tomato sauce!)
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Print Recipe
5 from 9 votes
White Bean Shakshuka with Feta Cheese
This hearty, flavorful, filling shakshuka with feta and white beans is ready in under 25 minutes for the easiest weeknight dinner or delicious breakfast or lunch. Gluten-free and vegetarian.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast, Brunch, Dinner
Cuisine: American, Israeli, Middle Eastern
Servings: 5
Author: Kate
Ingredients
- 1 onion - finely diced
- 1 small carrot - finely grated (see notes)
- 4 cloves garlic - minced
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika - sweet or spicy (see notes)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 24 oz jar tomato sauce - (see notes)
- ½ cup water - optional
- salt and pepper
- 14 oz can white beans - (such as Great Northern), drained
- 4-6 eggs - (see notes)
- ¼ cup crumbled feta cheese
- ¼ cup fresh parsley - diced
- baguette - for serving
Special equipment
Microplane zester
Instructions
Preheat a large skillet. Add the olive oil, diced onion, and grated carrot, and stir fry for 5 minutes over medium heat.
Add the minced garlic, paprika, ground coriander, and ground cumin. Stir fry for 2 minutes, to combine the spices with the carrot mixture.
Add the jarred tomato sauce. Optional, if you want a thinner sauce: rinse the jar with ½ cup water and stir the water into the sauce in the skillet.
Add the drained white beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Carefully taste the sauce and stir in salt and pepper, if needed.
Use a spoon or spatula to make 4-6 indentations in the skillet. Carefully crack an egg into each indentation. Use a spoon to carefully push some of the tomato sauce around the egg whites so they don't spread much (optional, but it makes a prettier shakshuka!). Season each egg with salt and pepper.
Cover with a lid, and allow to simmer for 5-10 minutes, or until the egg is cooked to your liking (keep an eye on it, since different pans and stovetops might cook the eggs faster or slower). Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.
Notes
→ Carrot (or use bell pepper): I like to use a microplane zester to grate the carrot really finely, it almost disappears into the sauce and thickens the sauce a bit, and is not noticeable. Another option is to add finely diced bell pepper.
→ Smoked paprika: I love this stuff!! If you don't have smoked paprika, you can use regular paprika and add a splash of liquid smoke.
→Tomato sauce: You can use plain pureed tomato sauce, or a more flavorful pasta sauce, such as marinara or your favorite sauce.
→Eggs: I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person). I like to quickly poach or fry fresh eggs to serve with leftover shakshuka sauce. Another option is to use 6 eggs, enjoy as many as you want, and then cook the remaining eggs fully in the sauce before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. It is just as delicious with a fully cooked egg on top, since you'll be serving this with the tastiest tomato sauce.
→ Reheating shakshuka: Shakshuka can easily be reheated in the microwave. Simply place your desired portion on a plate and heat until warm. If you don't have fully cooked eggs, just poach or fry a fresh egg to serve on top of shakshuka sauce.
→White beans: Great Northern beans hold up really well to cooking, but you can use cannellini beans or any other beans you like. Chickpeas also make an amazing shakshuka addition!
→ Instead of a baguette, try serving this over rice for dinner.
Nutrition
Calories: 249kcal (12%) | Carbohydrates: 29g (10%) | Protein: 15g (30%) | Fat: 9g (14%) | Saturated Fat: 3g (15%) | Trans Fat: 1g | Cholesterol: 170mg (57%) | Sodium: 869mg (36%) | Potassium: 965mg (28%) | Fiber: 7g (28%) | Sugar: 8g (9%) | Vitamin A: 1511IU (30%) | Vitamin C: 16mg (19%) | Calcium: 160mg (16%) | Iron: 5mg (28%)
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
