White Bean Shakshuka

Updated December 16, 2025

Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Difficulty: Moderate

Equipment: 12-inch cast-iron skillet (preferably well-seasoned), chef’s knife, cutting board, measuring cups/spoons

Ingredients

Aromatics & Vegetables

• 2 tablespoons olive oil

• 1 large white onion, diced (about 1½ cups)

• 6 garlic cloves, minced

• 2 medium tomatoes, chopped (about 1½ cups; use ripe, soft tomatoes for juiciness)

• 1 medium jalapeño, halved lengthwise (seeds optional for milder heat)

Canned Goods & Beans

• 1 (15-ounce) can cannellini beans (or white beans), rinsed and drained

Seasonings & Marinara

• ½ cup store-bought or homemade marinara sauce (preferably no-added-salt for versatility)

• 1 handful fresh cilantro leaves, finely chopped (plus extra for garnish)

• 2 teaspoons ground cumin

• ½ teaspoon dried oregano

• ¼ teaspoon paprika

• ⅛ teaspoon ground black pepper

• 1 teaspoon fine sea salt (adjust to taste)

Eggs & Sides

• 4 large eggs

• Toasted bread or cooked white rice (optional, for serving)

Instructions

Step 1: Sauté Onions

In a well-seasoned cast-iron skillet, heat 1 tablespoon olive oil over medium heat until shimmering (about 1 minute). Add diced onion, season with a pinch of fine sea salt, and cover. Cook, stirring occasionally, until onions soften slightly and become translucent (about 4 minutes).

Step 2: Cook Garlic & Tomatoes

Add minced garlic and cook for 2 minutes, stirring frequently, until fragrant and lightly golden (be careful not to burn). Pour in the remaining 1 tablespoon olive oil, followed by chopped tomatoes and halved jalapeño (cut-side down). Cover and simmer for 6 minutes, allowing tomatoes to break down and release their juices.

Step 3: Simmer with Beans & Spices

Stir in the rinsed cannellini beans, marinara sauce, chopped cilantro, ground cumin, oregano, paprika, black pepper, 1 teaspoon salt, and ½ cup water. Reduce heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally to prevent sticking.

Step 4: Poach Eggs

Uncover the skillet and use the back of a spoon to create 4 small, evenly spaced divots in the sauce. Gently crack 1 egg into each divot, ensuring shells are removed. Sprinkle a tiny pinch of salt over each egg white. Cover the skillet and cook for 7–9 minutes, depending on desired yolk consistency:

• Runny yolks: 7 minutes (yolks will be soft and golden).

• Set yolks: 9 minutes (yolks will be creamy but fully cooked).

Step 5: Serve Immediately

Remove the skillet from heat, sprinkle with extra cilantro for freshness, and serve hot with toasted bread, white rice, or your preferred side (e.g., sour cream for children, avocado for creaminess).

Recipe Tips & Community Feedback

Cast Iron & Acidic Foods

A common concern: Does acidity (tomatoes) harm cast iron? Answer: Well-seasoned cast iron (especially heirloom pans) tolerates acidity. Iron may leach slightly, enhancing flavor (a traditional benefit). If your pan is aged or well-maintained, no need to avoid it—enjoy the tradition!

Spice Customization

• Mild Option: Omit jalapeño or remove seeds before chopping.

• Kid-Friendly: Pair with sour cream or croutons (per a 5-year-old’s approval!).

Marinara & Substitutions

• Pro Tip: Swap fresh tomatoes + marinara for ½ can diced tomatoes + 1 tablespoon tomato paste (per user feedback for richer depth).

• Store-Bought Hack: Use Rao’s Marinara (per an Italian neighbor’s “best red sauce” seal of approval).

Egg Doneness

For “runny yolk perfection” (bright orange centers), aim for 7 minutes; for “fully set yolks,” 9 minutes. Test by gently prodding an egg white—if it springs back, it’s done.

Final Serving Ideas

• Family Meals: Sliced avocado + tortilla chips (vegetarian-friendly).

• Adults: Crusty garlic-parmesan sourdough or toasted baguette for dipping.

Enjoy this vibrant, protein-packed dish—perfect for breakfast, lunch, or dinner! 🥘