Shakshuka with Feta and White Beans Recipe

5 from 2 votes

Shakshuka with Feta and White Beans Recipe

Eggs are poached in a flavorful tomato sauce for this easy, vegetarian, one-pan meal. This easy shakshuka recipe (my version of the classic North African dish) gets a flavor boost from roasted red peppers, feta, and white beans. Serve this protein-packed recipe at breakfast, lunch, or dinner.

Prep Time10

Cook Time25

Total Time35

Course: Main Dish

Keyword: breakfast, easy recipe, egg recipe, gluten free, healthyish, one pan meal

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Dutch Oven or Large Skillet with Lid

Ingredients

2 tablespoons olive oil, plus more for topping
2 cloves garlic, minced
1 1/2 teaspoons smoked paprika (sub regular paprika)
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes (optional)
1 15-ounce can crushed tomatoes
1 15-ounce can diced, fire-roasted tomatoes
1 1/2 cups chopped roasted red peppers (from a jar of roasted red peppers)
1 15-ounce can cannellini beans, drained and rinsed
4 large eggs
1/2 cup crumbled feta or goat cheese (optional)
chopped parsley, for garnish (optional)
flatbread or crusty bread, for serving (optional)

Instructions

In a large skillet or Dutch oven (use one that has a tight-fitting lid), heat oil over medium heat. Add garlic, paprika, cumin, and red pepper flakes. Saute for one minute to toast the spices.
Add crushed tomatoes, diced tomatoes (including liquid), and roasted red peppers. Cook, stirring frequently, until the liquids start to bubble.
Stir in the beans.
Reduce heat to low-medium. Make 4 shallow wells in the tomato mixture with the back of a spoon. Crack the eggs into the wells. Cover and cook until the egg whites are set and the yolks are cooked to your liking, 6 to 9 minutes.
Season the tops of the eggs with some salt and black pepper. Drizzle the shakshuka with olive oil and top with cheese and parsley. Serve warm with flatbread or crusty bread.

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