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This shakshuka with white beans has 31 grams of protein per serving and takes about 35 minutes start to finish. The protein comes from eggs, cannellini beans, and feta, not a protein powder, so the dish tastes like a real skillet breakfast, the same way baked egg cups with spinach and feta do, and not something out of a shaker bottle.
Shakshuka is usually just eggs poached in a spiced tomato sauce. Adding a can of white beans turns it into a full meal that holds up at breakfast, lunch, or a fast weeknight dinner, and it stretches the protein further without piling on more eggs than most people want to eat.
I make this in my garage-sale cast iron pan because it holds heat evenly enough that the eggs cook through without scorching the sauce underneath. A thinner nonstick pan works fine too, just watch the heat a little closer.
My kids eat this over toast and don’t ask what’s in it, which in my house counts as a win.
Why You’ll Love This Recipe
- 31 grams of protein per serving, no powder involved
- One skillet start to finish, one pan to wash
- Ready in about 35 minutes on a weeknight
- Feeds four with real food, not a shake
Ingredient Notes
- cannellini beans: Use canned, drained and rinsed to cut down on sodium. Great Northern beans work the same way if that’s what’s in your pantry.
- crushed tomatoes: Whole peeled tomatoes crushed by hand work too, just crush them well so the sauce isn’t chunky.
- eggs: Use large eggs at room temperature so they cook evenly once they hit the hot sauce.
- feta cheese: Crumble it yourself from a block. Pre-crumbled feta is drier and doesn’t soften the same way in the pan.
- smoked paprika: This is where the smoky flavor comes from. Regular paprika works but the dish loses that background smokiness.
Smoky Skillet Shakshuka with White Beans and Feta
Ingredients
Method
- Heat olive oil in a 12-inch cast iron skillet over medium heat. Add onion and bell pepper, cook for 5 to 6 minutes, stirring, until softened.
- Add garlic, smoked paprika, cumin, and cayenne. Cook for 1 minute, stirring, until fragrant.
- Pour in crushed tomatoes, then stir in the drained white beans, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Use the back of a spoon to make 8 shallow wells in the sauce, spacing them evenly around the pan.
- Crack one egg into each well. Reduce heat to medium-low and cover the pan.
- Cook for 5 to 7 minutes, checking at the 5-minute mark, until egg whites are fully set and yolks are still soft in the center. Cook a couple minutes longer for firmer yolks.
- Remove from heat, crumble feta over the top, and scatter parsley over the pan.
- Serve straight from the skillet with toasted bread or warm pita for scooping.
Notes
- Rinse canned beans to cut sodium before adding to the sauce.
- Don't skip the wells step, eggs spread into a mess without them.
- Cover the last 5 to 7 minutes for evenly set whites.
- Use a 12-inch skillet so all 8 eggs have room to spread out.
- Runny yolks are a raw egg risk, cook longer until fully set if serving young kids or anyone pregnant.
Tips for Success
- Rinse the beans well to knock down the sodium from the can before they go into the sauce.
- Make small wells in the sauce with a spoon before cracking in the eggs so they don’t run into each other.
- Cover the pan for the last few minutes so the egg whites set without overcooking the yolks, the same trick that keeps the soft egg in savory oats from turning rubbery.
- Taste the sauce before adding the eggs since you can’t fix the seasoning once they’re in the pan.
- Keep the heat at medium-low once the eggs go in, high heat toughens the egg whites fast.
Variations
- Swap white beans for chickpeas for a firmer bite and a slightly nuttier flavor in the sauce.
- Stir in a handful of chopped kale or spinach with the tomatoes for extra volume and color.
- Use harissa paste instead of smoked paprika and cayenne for a spicier, more North African style sauce.
Storage and Reheating
Shakshuka with white beans keeps in the fridge for 3 to 4 days in a sealed container. The sauce actually tastes better the next day once the spices settle in.
Reheat portions in a skillet over medium-low heat for 4 to 5 minutes, spooning sauce over the eggs as it warms, or microwave in 45-second bursts until just heated through. The yolks firm up more on reheating, so don’t expect a soft center on day two.
I don’t recommend freezing this one. The eggs turn rubbery and the beans get mealy once thawed.
Serving Suggestions
Shakshuka with white beans works with thick slices of toasted sourdough or a warm pita for scooping up the sauce. A simple cucumber salad on the side cuts through the richness of the eggs and feta.
For a heartier plate, add a side of roasted potatoes or serve it over warm rice. It also works fine as a dinner with a green salad and something crisp to drink.
FAQ
Why are my eggs in shakshuka rubbery instead of soft?
Rubbery eggs usually mean the heat was too high or they sat covered too long. Keep the pan at medium-low once the eggs go in and check at the 5-minute mark, since the white beans in the sauce hold heat and keep cooking the eggs even after you turn off the burner.
Can I use chickpeas instead of white beans in this shakshuka?
Yes, chickpeas swap in fine for the cannellini beans and hold a firmer shape in the sauce. The protein count stays close to the same, though chickpeas bring a slightly nuttier flavor that changes the finished dish a little.
Can I make the shakshuka sauce ahead and add the eggs later?
Yes, the tomato and bean sauce keeps in the fridge for up to 2 days before you add the eggs. Reheat it in the skillet until it’s simmering again, make wells in the sauce, then crack in the eggs and cook as usual.
What goes with shakshuka with white beans for a full meal?
Toasted sourdough or warm pita are the classic picks for scooping up the sauce. A cucumber salad on the side balances the richness from the eggs and feta, and it holds up fine next to roasted potatoes for a bigger dinner plate.
Is shakshuka with white beans gluten free?
Yes, this shakshuka with white beans is gluten free as written, since the sauce, beans, and eggs contain no wheat. Just check the bread or pita you serve alongside it, since that’s usually where gluten sneaks back in.
What’s the difference between shakshuka and huevos rancheros?
Shakshuka poaches eggs directly in a spiced tomato sauce, while huevos rancheros cooks eggs separately and serves them over tortillas with a chile sauce spooned on top. The white beans here also make this version heavier and more stew-like than a typical huevos rancheros plate.
