If you’re looking for a dish that’s both hearty and delicious, White Bean Shakshuka might just become your new favorite. It’s packed with flavor and can be enjoyed any time of day.
This recipe solves busy weeknights by delivering a hearty, protein-rich one-pan meal using pantry staples, minimal prep, adjustable spice, and simple cleanup.
I know how tricky it can be to whip up a filling meal without spending hours in the kitchen. This recipe keeps things simple with just a few ingredients, letting you create something amazing without all the fuss. You’ll have a tasty meal ready in about 40 minutes!
What I love about this shakshuka is how well the creamy cannellini beans mix with spices to create a comforting dish. Plus, it’s super flexible, so if you want to add some greens or switch up the spices, you totally can!
If you need a little sweetness to balance out the savory flavors, you might want to check out my Peach Streusel Muffins. They’re great for breakfast or dessert!
Why You Will Love This Recipe
- Creamy Texture : The cannellini beans add a rich creaminess that makes each bite satisfying, giving this dish a unique twist on traditional shakshuka.
- Bold Flavors : With a mix of spices like paprika and cumin, it’s packed with North African flavors that’ll tempt your taste buds no matter the time of day.
- Convenient Cooking : It’s super easy to whip up, ensuring you get a hearty meal on the table without a ton of fuss or complicated procedures.
- Easy Storage : Leftovers keep well in the fridge, making it a great option for meal prep, so you can enjoy it throughout the week.
Hearty White Bean Shakshuka Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A delicious and filling white bean shakshuka that combines eggs poached in a flavorful tomato and bean sauce.
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil, high quality
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 large green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- 1 (28-ounce) can diced tomatoes with their juices
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 large eggs
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh dill
- 11/2 teaspoon ground coriander
- 11/2 teaspoon paprika
- 1/21/2 teaspoon cumin
- 1/21/2 teaspoon Aleppo pepper or red pepper flakes
- Kosher salt to taste
- Black pepper to taste
Instructions
- Fry Onions & Garlic: Start by heating the olive oil in a large skillet until it is just shimmering. Add chopped onions and minced garlic, letting them cook until they are soft and fragrant, which usually takes about five minutes. Be cautious of browning too much because burned garlic can ruin the dish.
- Add Tomatoes & Spices: Stir in the diced tomatoes and spices including cumin, paprika, and a touch of salt. Allow the mixture to simmer. This is a critical moment as the sauce forms the base for everything else. Do not rush this step; let the flavors meld together for a few minutes.
- Mix in White Beans: Gently spoon in the cannellini beans and stir to coat them in the sauce. Let them warm through for about five minutes, being careful not to mash the beans as they heat.
- Poach the Eggs: Create little wells in the mixture and crack an egg into each well. Cover the skillet and let the eggs poach gently until the whites are set but the yolks are still runny, which usually takes about eight to ten minutes. Monitor the cooking to avoid overcooking the eggs.
- Garnish & Serve: Once the eggs are perfectly poached, sprinkle the fresh parsley and dill on top for added freshness. Serve the shakshuka warm, preferably with a slice of crusty gluten-free bread. It is best enjoyed fresh and hot right off the stove.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Expert Tips: Using high-quality extra virgin olive oil enhances the overall flavor of your white bean shakshuka. Fresh herbs are essential as they brighten the dish. For even poaching of eggs, maintain a low heat and adjust the simmering time as needed. If the sauce is too thick, add a splash of water while cooking. To ensure the beans are warmed through, mix them thoroughly into the sauce and allow for sufficient simmering time.
- Serving Suggestions: Serve with warm pita bread for dipping, or pair with a side salad for a light lunch. For a richer dish, top with crumbled feta.
- Recipe Variations: You can substitute cannellini beans with butter beans, navy beans, or chickpeas. For added greens, incorporate spinach or kale. Feel free to add different colors of bell peppers for variety.
- Ingredient Notes: Choose high-quality fresh herbs for optimal flavor; substitutes can include cilantro or mint, but do not use dried herbs. Adjust the spices based on personal preference for heat and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 114.7
- Sugar: 5.9g
- Sodium: 221.8mg
- Fat: 4.8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 11.9g
- Fiber: 3.4g
- Protein: 7.7g
- Cholesterol: 163.7mg
Recipe Tips
- If the eggs are not poaching evenly, keeping the heat low and adjusting the simmering time can help them cook more consistently.
- When the sauce seems too thick, adding a splash of water while cooking can help achieve the desired consistency.
- If the beans aren’t warming through properly, mixing them thoroughly into the sauce and giving them enough simmer time ensures they heat up nicely.
- For a more pronounced flavor, using high-quality extra virgin olive oil can enhance the overall taste of your white bean shakshuka.
- When preparing the dish, don’t skip fresh herbs, they really enhance the dish’s brightness and offer a delightful freshness.
Serving Suggestions
Warm pita bread complements the white bean shakshuka well, allowing for easy dipping and enjoyment. A side salad adds freshness, making it a suitable choice for lunch or light dinner.
The shakshuka can feature in various dishes like a breakfast burrito or a grain bowl with quinoa. Crumbled feta on top enhances the meal, introducing extra creaminess and flavor.
A drizzle of olive oil just before serving adds a touch of richness. Fresh herbs like parsley can brighten the dish and enhance its overall appeal.
Recipe variations
- You can use chickpeas instead of cannellini beans for a different protein option that will still provide a satisfying texture.
- Add 1 teaspoon of smoked paprika to give the dish a deeper, more complex flavor profile that pairs well with the tomatoes.
- Either spinach or kale can be added to boost the nutritional content, making your shakshuka even heartier and packed with greens.
- If you’re scaling the recipe, using double the amount of tomatoes (56 ounces) and eight eggs can serve a larger crowd or meal prep for the week.
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How to Store?
To keep your white bean shakshuka fresh, follow these storage tips:
Refrigeration: Store in an airtight container at refrigerator temperature for up to 3 days. Reheat gently on the stove or microwave.
Freezing: Place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Individual Servings: Portion into airtight containers and refrigerate for up to 3 days. This makes reheating easy for meals.
Other Recipes You’ll Love
- Chocolate Banana Crepes
- Peanut Butter Strawberry Banana Quesadilla
- Strawberry Funfetti Bites
- Blueberry Avocado Mini Muffins
If you enjoyed this White Bean Shakshuka or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
