White Bean Shakshuka with Feta Cheese Recipe
This White Bean Shakshuka with Feta Cheese offers a vibrant twist on the classic Middle Eastern dish by incorporating creamy white beans for added protein and texture. Simmered in a spiced tomato sauce and topped with perfectly poached eggs and crumbled feta, this flavorful meal is perfect for breakfast, brunch, or a comforting dinner served with toasted baguette.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, finely diced
- 1 small carrot, finely grated
- 4 cloves garlic, minced
Spices and Oils
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika (sweet or spicy)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
Liquids
- 24 oz jar tomato sauce
- ½ cup water (optional, for thinning sauce)
Other Ingredients
- 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
- Sauté Vegetables: Preheat a large skillet over medium heat. Add olive oil, then the diced onion and grated carrot. Stir fry for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, smoked paprika, ground coriander, and ground cumin. Cook for an additional 2 minutes, allowing the spices to bloom and mix well with the vegetables.
- Add Tomato Sauce and Optional Water: Pour the jarred tomato sauce into the skillet. To thin the sauce, rinse the empty jar with ½ cup water and add it to the skillet, then stir to combine evenly.
- Add White Beans and Simmer: Add the drained white beans to the skillet. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 5 minutes. Taste and season with salt and pepper as needed.
- Make Wells and Add Eggs: Using a spoon or spatula, create 4 to 6 small indentations in the sauce. Carefully crack one egg into each well. Optionally, spoon some tomato sauce around the egg whites to keep them from spreading too much, for a neater presentation. Season each egg lightly with salt and pepper.
- Cook Eggs Covered: Cover the skillet with a lid and let the eggs simmer gently for 5 to 10 minutes, depending on how runny or firm you prefer your yolks. Monitor closely to prevent overcooking.
- Finish and Serve: Remove the skillet from heat. Sprinkle crumbled feta cheese and diced fresh parsley over the top. Serve immediately, accompanied by toasted baguette slices for dipping into the flavorful sauce.
Notes
- Grate the carrot finely to help it cook quickly and blend seamlessly into the sauce.
- You can use either sweet or spicy smoked paprika based on your heat preference.
- Using a jarred tomato sauce shortcut saves time but choose a quality sauce for best flavor.
- Adjust the number of eggs based on your serving size preference; this recipe works well for 4 to 6 servings.
- Covering the pan helps the eggs cook evenly by steaming them gently in the tomato sauce.
Keywords: shakshuka, white beans, feta cheese, tomato sauce, eggs, Middle Eastern breakfast, vegetarian, healthy brunch
