Smoky White Bean Shakshuka Recipe

I just made smoky white bean shakshuka and now Breakfast For Dinner feels like a serious meal I won’t apologize for.

I’m obsessed with Smoky White Bean Shakshuka because it hits like dinner thinks it’s breakfast and refuses to apologize. I love how the white beans make everything creamy and honest, and the smoked paprika pulls that smoky voice through every spoonful.

It’s perfect for Breakfast For Dinner nights when I want something cheap that feels like a treat. But it’s not froufrou, it’s real, messy, bright with tang from crumbled feta cheese and bitter spinach bits.

I keep coming back for those runny egg yolks and crusty bread that soaks up the saucy good stuff. Nope.

Just really good food

Ingredients

• Olive oil: warms everything up and keeps it from sticking, silky mouthfeel.
• Yellow onion: sweet base, softens and smells like home.
• Garlic: punchy, aromatic lift that makes it feel hearty.
• Red bell pepper: fresh crunch and bright color, not too sweet.
• Smoked paprika: smoky warmth, gives depth without heat.
• Ground cumin: earthy background spice, makes it feel grounded.
• Red pepper flakes: quick heat boost if you want a kick.
• Tomato paste: concentrated tomato punch, thickens the sauce nicely.
• Diced tomatoes: juicy body, a little tang and texture.
• White beans: creamy protein, makes it filling and comforting.
• Vegetable broth: thins sauce gently, adds subtle savory notes.
• Eggs: runny yolks are the cozy, rich finishing touch.
• Baby spinach: sneaky greens, wilts fast and stays tender.
• Lemon juice: bright zip that cuts through the richness.
• Salt and black pepper: basic seasoning, balances and sharpens flavors.
• Feta cheese: crumbly saltiness, optional but really worth it.
• Parsley or cilantro: fresh herb lift, adds a clean finish.
• Crusty bread or pita: sopping help, makes it shareable and fun.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (or to taste)
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini or other white beans, drained and rinsed
• 1/2 cup vegetable broth (or water)
• 4 large eggs
• 2 cups fresh baby spinach (or handfuls, roughly chopped)
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• 2 ounces feta cheese, crumbled (optional but recommended)
• Fresh parsley or cilantro, chopped for garnish
• Crusty bread or pita, for serving (optional)

How to Make this

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and starting to brown, about 6 to 8 minutes, then stir in the minced garlic and diced red bell pepper and cook another 2 to 3 minutes.

2. Sprinkle in 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes and stir for 30 seconds so the spices bloom and smell amazing.

3. Stir in 2 tablespoons tomato paste and let it caramelize for about a minute, then add the 1
4.5 ounce can diced tomatoes (with juices) and 1/2 cup vegetable broth. Scrape up any browned bits from the bottom of the pan.

4. Add the drained and rinsed 15 ounce can cannellini or white beans, gently fold them into the sauce, and simmer uncovered for 5 to 7 minutes so the sauce thickens a bit. If it gets too thick, add a splash more broth or water.

5. Taste and season with salt and freshly cracked black pepper. Remember canned tomatoes and beans vary so don’t be shy to adjust the seasoning.

6. Make four small wells in the sauce and crack one large egg into each well. Reduce heat to low, cover the skillet, and cook until whites are set but yolks are still runny, about 6 to 9 minutes depending on how you like them.

7. In the last minute of cooking stir in 2 cups fresh baby spinach until wilted, then remove from heat and stir in 1 tablespoon lemon juice to brighten the flavors.

8. Sprinkle 2 ounces crumbled feta over the top and scatter chopped fresh parsley or cilantro. If you want extra char on the veggies you can broil the skillet for 1 minute but watch it closely.

9. Serve right from the skillet with crusty bread or pita for dipping. Tip: warm your bread in the pan for 30 seconds each side to soak up the sauce better.

10. Leftovers keep well refrigerated for 2 to 3 days. Reheat gently on the stove and add a splash of broth to loosen the sauce.

Equipment Needed

1. Large, oven-safe skillet with lid (10 to 12 inch), for cooking the sauce and eggs
2. Chef’s knife, a little dull is ok but sharp is better for chopping onions and pepper
3. Cutting board, something stable so it does not slide around
4. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
5. Can opener and a colander or fine mesh sieve, to drain and rinse the beans
6. Measuring spoons and 1/2 cup measuring cup, for spices, oil, broth and tomato paste
7. Small bowl and fork, to crack eggs into if you prefer not to crack them straight into the pan
8. Citrus juicer or small reamer and a spoon for serving, plus a sharp knife for slicing bread

FAQ

Smoky White Bean Shakshuka Recipe Substitutions and Variations

• Olive oil: try avocado oil or light vegetable oil, they handle heat better and taste mild, or use a pat of butter for richer flavor.
• Yellow onion: you can swap in shallots for a sweeter, subtler bite, or red onion if you want a bit more zing and color.
• Cannellini (white) beans: substitute chickpeas or navy beans, both hold up well and give the same creamy texture.
• Feta cheese: use crumbled goat cheese or queso fresco, or skip the cheese and sprinkle toasted pine nuts for a salty crunch.

Pro Tips

1. Don’t rush the onion and pepper. Let them get a little brown and sticky before you add the spices, it makes the whole sauce sweeter and deeper. If you toss the garlic in too early it burns, so wait till the veg are soft.

2. Bloom the spices in hot oil for at least 30 seconds and then fry the tomato paste until it darkens a bit. Sounds small but it adds a roasted, almost umami note that saves the dish from tasting flat.

3. When you crack the eggs, make wells that are a bit wider than you think you need. Cover the pan and check after 6 minutes, then poke the white near the yolk to see if it’s set. If you like runny yolks, take them off the heat a touch earlier and cover for a minute to finish gently.

4. Finish with acid and salt last. A squeeze of lemon and a generous hit of salt right before serving brightens the whole thing. If the sauce seems thick after refrigeration, loosen with hot broth, not cold water, so it comes back glossy and smooth.