White Bean Shakshuka with Feta Cheese
This hearty, flavorful, filling shakshuka with feta and white beans is ready in under 25 minutes for the easiest weeknight dinner or delicious breakfast or lunch. Gluten-free and vegetarian.
Preheat a large skillet. Add the olive oil, diced onion, and grated carrot, and stir fry for 5 minutes over medium heat.
Add the minced garlic, paprika, ground coriander, and ground cumin. Stir fry for 2 minutes, to combine the spices with the carrot mixture.
Add the jarred tomato sauce. Optional, if you want a thinner sauce: rinse the jar with ½ cup water and stir the water into the sauce in the skillet.
Add the drained white beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Carefully taste the sauce and stir in salt and pepper, if needed.
Use a spoon or spatula to make 4-6 indentations in the skillet. Carefully crack an egg into each indentation. Use a spoon to carefully push some of the tomato sauce around the egg whites so they don't spread much (optional, but it makes a prettier shakshuka!). Season each egg with salt and pepper.
Cover with a lid, and allow to simmer for 5-10 minutes, or until the egg is cooked to your liking (keep an eye on it, since different pans and stovetops might cook the eggs faster or slower). Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.
→ Smoked paprika: I love this stuff!! If you don't have smoked paprika, you can use regular paprika and add a splash of liquid smoke.
→ Tomato sauce: You can use plain pureed tomato sauce, or a more flavorful pasta sauce, such as marinara or your favorite sauce.
→ Eggs: I recommend cooking as many eggs as you plan to eat in one serving (typically 1-2 eggs per person). I like to quickly poach or fry fresh eggs to serve with leftover shakshuka sauce. Another option is to use 6 eggs, enjoy as many as you want, and then cook the remaining eggs fully in the sauce before refrigerating it to store as leftovers. This way you don't have half-cooked egg yolks sitting overnight in the fridge. It is just as delicious with a fully cooked egg on top, since you'll be serving this with the tastiest tomato sauce.
→ Reheating shakshuka: Shakshuka can easily be reheated in the microwave. Simply place your desired portion on a plate and heat until warm. If you don't have fully cooked eggs, just poach or fry a fresh egg to serve on top of shakshuka sauce.
→ White beans: Great Northern beans hold up really well to cooking, but you can use cannellini beans or any other beans you like. Chickpeas also make an amazing shakshuka addition!
→ Instead of a baguette, try serving this over rice for dinner.
Ingredients
Directions
Preheat a large skillet. Add the olive oil, diced onion, and grated carrot, and stir fry for 5 minutes over medium heat.
Add the minced garlic, paprika, ground coriander, and ground cumin. Stir fry for 2 minutes, to combine the spices with the carrot mixture.
Add the jarred tomato sauce. Optional, if you want a thinner sauce: rinse the jar with ½ cup water and stir the water into the sauce in the skillet.
Add the drained white beans. Bring to a gentle boil, then lower the heat and allow to simmer for 5 minutes. Carefully taste the sauce and stir in salt and pepper, if needed.
Use a spoon or spatula to make 4-6 indentations in the skillet. Carefully crack an egg into each indentation. Use a spoon to carefully push some of the tomato sauce around the egg whites so they don't spread much (optional, but it makes a prettier shakshuka!). Season each egg with salt and pepper.
Cover with a lid, and allow to simmer for 5-10 minutes, or until the egg is cooked to your liking (keep an eye on it, since different pans and stovetops might cook the eggs faster or slower). Remove from heat and sprinkle with crumbled feta and fresh parsley. Serve warm, dipping a toasted baguette into the sauce.