Name: White Bean Shakshuka with Feta Cheese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 onion, finely diced; 1 small carrot, finely grated; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons smoked paprika (sweet or spicy); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 24 oz jar tomato sauce; ½ cup water (optional, for thinning sauce); Salt and pepper, to taste; 14 oz can white beans (such as Great Northern), drained; 4-6 eggs; ¼ cup crumbled feta cheese; ¼ cup fresh parsley, diced; Baguette, for serving

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Introduction

White Bean Shakshuka with Feta Cheese is a comforting, flavorful twist on the traditional North African dish. Combining creamy white beans, spiced tomato sauce, and perfectly cooked eggs, it’s an easy meal that feels both hearty and fresh. This dish is perfect for any time of day and pairs wonderfully with crusty bread.

A close-up view of a cooked shakshuka dish in a silver pan placed on a white marbled surface. The dish has a bright red tomato sauce base spread evenly across the pan, with four eggs cracked in, their yellow yolks visible and edges set in the sauce. Crumbled white cheese is sprinkled generously over the top, with chopped green herbs adding color contrast. Around the pan, there is toasted bread and a small white bowl with some cheese or a side. The overall texture shows a mix of smooth sauce, soft egg whites, and crumbly cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, finely diced
1 small carrot, finely grated
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons smoked paprika (sweet or spicy)
1 teaspoon ground coriander
1 teaspoon ground cumin
24 oz jar tomato sauce
½ cup water (optional)
Salt and pepper, to taste
14 oz can white beans (such as Great Northern), drained
4-6 eggs
¼ cup crumbled feta cheese
¼ cup fresh parsley, diced
Baguette, for serving

Instructions

Step 1: Preheat a large skillet over medium heat. Add the olive oil, diced onion, and grated carrot, then stir fry for about 5 minutes until softened.
Step 2: Stir in the minced garlic, smoked paprika, ground coriander, and ground cumin. Cook for 2 minutes to blend the spices with the vegetables.
Step 3: Pour in the jarred tomato sauce. If desired, rinse the jar with ½ cup water and add this to the skillet to thin the sauce slightly.
Step 4: Add the drained white beans and bring the mixture to a gentle boil. Reduce heat and simmer for 5 minutes. Taste and season with salt and pepper as needed.
Step 5: Using a spoon or spatula, create 4-6 indentations in the sauce. Crack an egg into each indentation. Optionally, spoon some sauce around the whites to keep them contained. Season eggs with salt and pepper.
Step 6: Cover the skillet with a lid and cook for 5-10 minutes, or until eggs reach your preferred doneness. Remove from heat and sprinkle with crumbled feta cheese and fresh parsley.
Step 7: Serve warm with toasted baguette for dipping into the delicious sauce.

Tips & Variations

For a spicier version, use hot smoked paprika or add a pinch of chili flakes.
Try substituting white beans with chickpeas for a different texture.
Adding a splash of lemon juice before serving brightens the flavors.
If you prefer vegan, omit the eggs and feta, and garnish with extra herbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce is too thick. Eggs may become firmer on reheating, so it’s best enjoyed fresh.

How to Serve

A close-up shot shows a white pan filled with a rich orange-red tomato sauce base, featuring two partly cooked eggs with glossy white and yellow yolks sitting on top. Crumbled white cheese and fresh chopped green herbs are scattered evenly over the sauce and eggs. In the top left, a woman's hand holds a toasted slice of bread, dipping it into the sauce, with the bread showing a light golden crust and airy texture. The dish is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this shakshuka without eggs?

Yes, you can omit the eggs for a vegan-friendly version. Simply cook the bean and tomato sauce mixture as directed and serve topped with extra herbs or a sprinkle of nutritional yeast.

What can I use if I don’t have smoked paprika?

If you don’t have smoked paprika, regular sweet paprika will still work. You can also add a small amount of ground chipotle powder or smoked chili powder to replicate the smoky flavor.