Go Back
Overhead view of a cast iron skillet with eggs poached in tomato-bean sauce, feta crumbles and parsley scattered on top.

Smoky Skillet Shakshuka with White Beans and Feta

A one-skillet shakshuka loaded with white beans, eggs, and feta for 31g of protein per serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 329
Ingredients Method Notes

Ingredients
  

Sauce
  • 2 tbsp olive oil
  • 1 yellow onion medium; diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper optional
  • 1 can crushed tomatoes (28 oz / 800 g)
  • 3 cans cannellini beans (15 oz / 425 g each); drained and rinsed
  • 3/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
Eggs and Topping
  • 8 eggs large
  • 100 g feta cheese crumbled
  • 2 tbsp fresh parsley or cilantro chopped
  • crusty bread or pita for serving; optional

Method
 

Build the Sauce
  1. 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.
  2. Add garlic, smoked paprika, cumin, and cayenne. Cook for 1 minute, stirring, until fragrant.
  3. 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.
Cook the Eggs and Finish
  1. Use the back of a spoon to make 8 shallow wells in the sauce, spacing them evenly around the pan.
  2. Crack one egg into each well. Reduce heat to medium-low and cover the pan.
  3. 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.
  4. Remove from heat, crumble feta over the top, and scatter parsley over the pan.
  5. 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.