Smoky White Bean Shakshuka

Name: Smoky White Bean Shakshuka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil ($0.32); 4 cloves garlic ($0.32); 1 yellow onion ($0.16); 1 28oz. can whole peeled tomatoes ($1.69); 1/2 Tbsp smoked paprika ($0.15); 1 tsp ground cumin ($0.10); 1/2 tsp dried oregano ($0.05); 1/8 tsp crushed red pepper ($0.02); Freshly cracked black pepper ($0.05); 1/4 tsp salt, or to taste ($0.02); 1 15oz. can cannellini beans ($1.19); 4 large eggs ($1.10); 1 handful fresh parsley, chopped ($0.20); 2 oz. feta, crumbled ($1.12)

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Smoky White Bean Shakshuka is a poached-egg dish simmered in a rich, smoky tomato sauce loaded with white beans. It's inexpensive, naturally protein-packed, and equally good for breakfast or dinner.

More like this:🏷️Eggs in tomato sauce 🏷️Poached eggs 🏷️Savory breakfast recipes

Total

30 min

Servings

4

Recipe Source

View original recipe

From Budget Bytes · by Adapted from The New York Times

Ingredients

14 Ingredients

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Instructions

1
Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
2
Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.
3
Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
4
Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
5
Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.

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Tips & Notes

Pro tips

Mince garlic finely and cook it briefly in oil before adding onion to prevent burning and ensure smooth flavor integration.
Simmer the sauce uncovered for 8–10 minutes after adding tomatoes to allow flavors to concentrate and excess liquid to reduce.
Create shallow wells in the sauce with the back of a spoon before cracking eggs in — this prevents them from sliding and helps them cook evenly.
Keep heat at a gentle simmer; a rolling boil will break the poached egg whites apart.

Substitutions

Canned white beans → drained chickpeas (adjust cumin to 1/2 tsp for earthier flavor)
Smoked paprika → regular paprika + 1/4 tsp liquid smoke (lose subtle smokiness but maintain warmth)
Yellow onion → white or red onion (white is milder; red adds slight sweetness)
Crushed red pepper → 1/4 tsp cayenne (for sharper heat) or omit entirely for mild version

Storage & make-ahead

Refrigerate the tomato and bean sauce (without eggs) in an airtight container for up to 3 days; reheat gently and poach eggs fresh. Do not freeze with eggs; freeze sauce alone for up to 3 months.