This white bean and egg shakshuka combines eggs and beans in a simple tomato and pepper sauce. Serve it straight from the skillet.
Tips for white bean and egg shakshuka
For the written method, fully cook eggs; do not promise runny yolks as food-safe. Refrigerate leftovers promptly and reheat to 165°F. Freeze bean sauce separately for quality rather than whole cooked eggs.
White Bean & Egg Shakshuka
Equipment
- 1 large pot or baking dish as directed food thermmeter
Ingredients
- 8 large eggs
- 3 (15 oz) cans canned white beans, drained and rinsed
- 2 (14.5 oz) cans canned diced tomatoes with juice
- 1 1/3 cups bell pepper, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/4 tsp smoked paprika
- 1/2 tsp table salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a wide deep skillet with a lid. Cook onion and pepper over medium heat for 7–8 minutes. Stir in garlic, cumin and paprika for 30 seconds.
- Add tomatoes, salt and pepper. Simmer uncovered for 10–12 minutes, stirring, until slightly thickened. Stir in drained canned beans and simmer 3–4 minutes until hot.
- Make eight shallow wells. Crack each egg into a small cup, then slide into a well. Cover and cook gently for 6–10 minutes until whites and yolks are firm and the egg dish reaches 160°F.
- Serve promptly in four equal portions with two eggs and one-quarter of the bean sauce each. Bread is not included.
Notes
Storage and meal prep
Refrigerate in shallow containers at 40°F or below within 2 hours (1 hour above 90°F). Use within 3–4 days. Reheat to 165°F throughout; bring soups and stews to a rolling boil while stirring. Freeze a trial portion for up to 2 months for quality, then thaw in the refrigerator. Do not reheat in a slow cooker.
Ingredient notes
Use the ingredient quantities and food states listed in the card. Choose store brands and frozen vegetables where the same plain ingredient fits the method. Meat, cheese, sauce or grain swaps can change both cooking time and nutrition. No unlisted sides or toppings are counted.
About the nutrition
One serving is one of 4 equal portions of the whole batch. Nutrition is an estimate based on the listed ingredient assumptions. Finished yield has not been weighed or measured. This development recipe has not been personally cooked or kitchen tested.