Shakshuka Recipe With Cannellini Beans

Shakshuka, pronounced “shak-SHOO-kah,” is a traditional North African dish of eggs poached in a wonderfully fragrant, deliciously spicy, rich, and jammy tomato and bell pepper sauce. You cook the eggs right into the simmering sauce until the whites are just cooked through. This leaves the beautiful bright orange yolks ready to burst with a dunk of good Pita Bread. Traditional Shakshuka has many variations throughout the Mediterranean and Middle East. There’s Italian Uova Al Purgatorio which incorporates basil and parmesan. Tunisian Taktouka skips the eggs for what is essentially a “shakshuka salad.” And then there are countless modern twists, like Green Shakshuka which incorporates kale and spinach. In this non-traditional version, I keep the same delicious shakshuka vibes but add a can of cannellini beans. It’s a mix of Italy meets North Africa, and what’s not to like about that? The humble canned beans simmer in the sauce until they’re so creamy and completely saturated with flavor. Like the traditional version, this Mediterranean Diet-friendly recipe is great for breakfast, lunch, and dinner alike. I love good bread for soaking up the sauce, but if you’re avoiding gluten the beans will certainly do that for you. All while adding fiber, vitamins and minerals!

Ingredients and Substitutions

This easy white bean shakshuka recipe boasts bold North African flavor, but most of the ingredients are likely already in your spice drawer and pantry. You’ll need:

Extra virgin olive oil is used to soften the vegetables and as a finishing oil just before serving. Use a high-quality extra virgin variety–any of the oils from our shop work well here, but I especially love using the richness of our Greek Early Harvest as a finishing oil. Veggies: You’ll need onion, bell peppers, and garlic. I like the sweet and earthy mix of yellow onion with green and red bell peppers, but any color of onions or peppers you have on hand will work well. Spices: Ground coriander and cumin add an earthy, warming, and fragrant quality. Spanish paprika and Aleppo pepper add a very delicate, mild heat, but you can substitute with red pepper flakes–or stock your spice drawer at our shop. Kosher salt and black pepper enhance the flavor. Diced tomatoes with their juices form the base of the sauce. Some texture is essential so I wouldn’t substitute with pureed tomatoes. But if you have whole tomatoes, you can burst them and break them into smaller pieces. Cannellini beans: Add texture and creaminess. You can substitute with any tender white bean, like butter beans or Navy beans, or even chickpeas. Eggs: I love soft-poaching large eggs right into the sauce, but you could even skip this if you’d like. The beans add enough heft on their own. Fresh herbs: A generous amount of parsley and dill lightens the richness of the dish and adds a delicious fresh flavor. I wouldn’t substitute with dried as it won’t be quite the same, and I certainly wouldn’t skip them! But you can switch out other tender fresh herbs, like mint, cilantro or basil.

What are Cannellini Beans?

Cannellini beans are a type of kidney bean, also called “white kidney beans.” They’re a great source of protein, fiber, and various nutrients, including iron, magnesium, and folate (see the USDA’s breakdown for full nutritional info). They’re also mild and creamy, making them ideal for seasoning and flavoring as you like. You can use either canned cannellini beans or simmer them from dried, which takes about 90 minutes. Or substitute with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.

How to Make this Easy Shakshuka Recipe

White bean shakshuka may sound fancy, but it stays true to the casual spirit of the original recipe. You simply add canned cannellini beans to simmer along with the sauce!

Prep your veggies, adding them to a medium mixing bowl as you go. Halve and thinly slice 1 onion. Core and chop 1 red and 1 green pepper. Mince 2 garlic cloves. Prep the canned items. Open a 28-ounce can of diced tomatoes. Drain and rinse a 15-ounce can of cannellini beans. Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the onions, peppers, and garlic. Season with 1 teaspoon coriander and paprika, 1/2 teaspoon cumin and Aleppo pepper, and a big dash of salt and pepper. Stir regularly until the vegetables have softened, about 5 to 7 minutes. Simmer. Add the whole can of 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 until the tomato sauce has thickened a bit, about 20 minutes. Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break an egg into each well. Cover the pan and cook gently until the egg whites have set but the yoke is still somewhat runny, about 5 minutes. Meanwhile, prep the herbs. While the eggs cook, chop enough fresh parsley leaves and tender stems and enough dill to get 1/4 cup each. Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.

What to Serve with this White Bean Shakshuka Recipe

Shakshuka is typically served with flatbread like Pita or Tunisian Mlewi, and I’ll admit some good bread for dipping in the egg yolk and sauce is my favorite move here. But with the cannellini beans you really don’t need it. You can serve this dish all on its own for a gluten-free meal that’s very satisfying. Browse all Mediterranean recipes.