White bean shakshuka is similar to the classic Middle Eastern poached eggs in a tomato and pepper stew. In this recipe, white beans and charred vegetables lend this one-pan breakfast or dinner smoky depth and richness.
White Bean Shakshuka
- Quick Glance
- 30 M
- 50 M
- Serves 4 to 6
Set a largish skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds and toast until fragrant, about 2 minutes. Transfer the seeds to a plate to cool before grinding them in a spice grinder or using a mortar and pestle.
In the same skillet over medium-high heat, warm the oil. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them cook, undisturbed, until the bottom side gets a dark char, 3 to 4 minutes. Then give everything a quick stir and continue to cook until nearly all of the peppers and onions are blackened in parts. This will take 10 to 15 minutes.
Add the ground spices, paprika, and salt to the skillet and cook, stirring, for 1 minute. Carefully add the tomatoes and their juices as they may spatter. Bring to a simmer and then stir in the white beans. Return to a simmer and then reduce the heat until the mixture holds at a bare bubble now and again. Simmer, uncovered, until the mixture thickens, 5 to 10 minutes.
Using the back of a spoon, create a little indentation in the tomato mixture for each of the eggs you plan to cook. Then carefully crack them into the tomato mixture. Add a bit of salt and black pepper to each egg and then cover the skillet with a lid (or, if you can’t find the matching lid, use a baking sheet or even the bottom of a large saucepan). Cook over low heat until the eggs are done to your liking, 5 to 7 minutes for soft, runny eggs. If you like the yolks more well done, you may want to gently spoon some of the sauce over the yolk.
Sprinkle with the fresh herbs and feta. Serve immediately, preferably scooped straight from the skillet.
Recipe Testers' Reviews
My husband is a Shakshuka connoisseur and the head Shakshuka maker in our house. I decided to surprise him and make this recipe knowing a brutally honest review would be forthcoming. Two bites in, he said “Wow.” Five bites in, he said “This is a 10 and the best I’ve ever had.” He wished it was spicier, so I sprinkled a little cayenne on top and he was very, very happy.
I made this in a 10 1/2-inch cast-iron skillet and it just fit. I would not go any smaller. I used 5 eggs but 6 will fit. I recommend using the high-end of medium-high to get a good char on the peppers and onions. The feta and parsley is a nice finish and the dish looked very delicious. I served this with a crusty bread.
This is a great football Sunday dish so make it for your guy!
I’ve often wanted to make Shakshuka, namely whenever I saw the photos of eggs perfectly nestled in a tomatoey veggie stew. It always sounded good, but also a bit intimidating. So when this recipe came along, it gave me the perfect excuse to finally try it. I had obviously never read through the recipes to realize how unintimidating this dish really is.
It was very easy to make and I was also super surprised at how rich and filling this dish was on its own. The white beans, no doubt, helped with making this meal more filling. The eggs look so pretty floating on the bright red sauce (I only used 4 eggs since I was only cooking for the 2 of us, but my skillet could easily have held 6 eggs.)
The feta added the perfect complement to this dish, lending a creamy, salty tang to each bite. I could easily see some kalamata olives and even some garlic added to this sauce the next time. All that was required to complete this yummy dinner was a good bread for dunking into the flavorful spiced sauce and a side of steamed broccoli. Done!