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.
Chances are you may already be familiar with shakshuka, the Middle Eastern breakfast-for-dinner classic composed of eggs gently poached in a skillet of simmering tomatoes and onion. Trust us, you’re not familiar with this rendition, which lends a smoky and hearty depth to the familiar thanks to white beans and charred vegetables. An already soul-satisfying staple made even more enticing.–Angie Zoobkoff
White Bean Shakshuka
- Quick Glance
- 30 M
- 50 M
- Serves 4 to 6
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1 red bell pepper (6 oz), thinly sliced
- 1 large yellow onion (10 oz), thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt, plus more for sprinkling
- One (28-ounce) can diced tomatoes, undrained
- One (15-ounce) can white beans, drained and rinsed
- 4 to 6 large eggs
- Freshly ground black pepper
- 1/2 cup fresh parsley or cilantro leaves
- 1/2 cup crumbled feta cheese
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Sprinkle with the fresh herbs and feta. Serve immediately, preferably scooped straight from the skillet.