White Bean Shakshuka
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
1147 kcal
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Course
Main Course, Breakfast, Lunch
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Cuisine
Mediterranean, North African
White Bean Shakshuka
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An easy Shakshuka recipe with a small twist: Canned cannellini beans add creaminess and extra heft, making for a satisfying meal with or without pita bread. Enjoy for a healthy breakfast, lunch or dinner. For a vegan version, simply leave out the eggs! This recipe is endlessly adaptable, feel free to use what veggies you have on hand, so long as you don't skip the fresh herbs!
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Ingredients
- extra virgin olive oil
- 1 yellow onion halved and thinly sliced, medium
- 1 green bell pepper cored and chopped, large
- 1 red bell pepper cored and chopped
- 2 garlic minced, cloves
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon Aleppo pepper or red pepper flakes, plus more to your liking
- kosher salt
- black pepper
- 1 diced tomatoes 28-ounce can, with their juices
- 1 cannellini beans 15-ounce can, drained and rinsed
- 4 egg large
- 1/4 cup parsley chopped, fresh
- 1/4 cup dill chopped, fresh
Instructions
- Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.
- Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.
- Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.
- Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.
Notes
- You can substitute the cannellini beans with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.
- For a vegan version of this recipe, simply leave out the eggs. The beans are hearty and satisfying enough to stand on their own.
- to browse quality Mediterranean ingredients including
- olive oils
- ,
- honey
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- jams
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- You can substitute the cannellini beans with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.
- For a vegan version of this recipe, simply leave out the eggs. The beans are hearty and satisfying enough to stand on their own.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
114.7kcal
(6%)
Carbohydrates
11.9g
(4%)
Protein
7.7g
(15%)
Fat
4.8g
(7%)
Saturated Fat
1.5g
(8%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1.8g
(9%)
Trans Fat
0.02g
(1%)
Cholesterol
163.7mg
(55%)
Sodium
221.8mg
(9%)
Potassium
485.6mg
(10%)
Fiber
3.4g
(14%)
Sugar
5.9g
(12%)
Vitamin A
2266.2IU
(45%)
Vitamin C
81.7mg
(91%)
Calcium
89.9mg
(9%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1147 kcal
% Daily Value*
| Calories | 114.7kcal | 6% |
| Carbohydrates | 11.9g | 4% |
| Protein | 7.7g | 15% |
| Fat | 4.8g | 7% |
| Saturated Fat | 1.5g | 8% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1.8g | 9% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 221.8mg | 9% |
| Potassium | 485.6mg | 10% |
| Fiber | 3.4g | 14% |
| Sugar | 5.9g | 12% |
| Vitamin A | 2266.2IU | 45% |
| Vitamin C | 81.7mg | 91% |
| Calcium | 89.9mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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