In this twist on classic Shakshuka, a can of cannellini beans simmers in the spicy tomato and bell pepper sauce until the beans are tender, creamy, and flavorful. There’s almost too much going for this easy Shakshuka recipe to list! It’s gluten-free, dairy-free, vegetarian, and satisfying. And don’t forget: just like the original, white bean shakshuka is perfect for breakfast, lunch, or dinner! 

An overhead photo of white bean shakshuka garnished with dill and parsley in a skillet. Next to this are small bowls of dill and parsley.
Photo Credits: Ali Redmond

Shakshuka, pronounced “shak-SHOO-kah,” is a traditional North African dish of eggs poached in a wonderfully fragrant, deliciously spicy, rich, and jammy tomato and bell pepper sauce. You cook the eggs right into the simmering sauce until the whites are just cooked through. This leaves the beautiful bright orange yolks ready to burst with a dunk of good Pita Bread.

Traditional Shakshuka has many variations throughout the Mediterranean and Middle East. There’s Italian Uova Al Purgatorio which incorporates basil and parmesan. Tunisian Taktouka skips the eggs for what is essentially a “shakshuka salad.” And then there are countless modern twists, like Green Shakshuka which incorporates kale and spinach. 

In this non-traditional version, I keep the same delicious shakshuka vibes but add a can of cannellini beans. It’s a mix of Italy meets North Africa, and what's not to like about that? The humble canned beans simmer in the sauce until they’re so creamy and completely saturated with flavor.

Like the traditional version, this Mediterranean Diet-friendly recipe is great for breakfast, lunch, and dinner alike. I love good bread for soaking up the sauce, but if you’re avoiding gluten the beans will certainly do that for you. All while adding fiber, vitamins and minerals!

ingredients for white bean shakshuka including eggs, canned diced tomatoes, cannellini beans, olive oil, onion, green pepper, red pepper, garlic, coriander, paprika, cumin, aleppo pepper, salt, black pepper, parsley and dill.

Ingredients and Substitutions  

This easy white bean shakshuka recipe boasts bold North African flavor, but most of the ingredients are likely already in your spice drawer and pantry. You’ll need: 

  • Extra virgin olive oil is used to soften the vegetables and as a finishing oil just before serving. Use a high-quality extra virgin variety–any of the oils from our shop work well here, but I especially love using the richness of our Greek Early Harvest as a finishing oil.
  • Veggies: You’ll need onion, bell peppers, and garlic. I like the sweet and earthy mix of yellow onion with green and red bell peppers, but any color of onions or peppers you have on hand will work well. 
  • Spices: Ground coriander and cumin add an earthy, warming, and fragrant quality. Spanish paprika and Aleppo pepper add a very delicate, mild heat, but you can substitute with red pepper flakes–or stock your spice drawer at our shop. Kosher salt and black pepper enhance the flavor. 
  • Diced tomatoes with their juices form the base of the sauce. Some texture is essential so I wouldn’t substitute with pureed tomatoes. But if you have whole tomatoes, you can burst them and break them into smaller pieces.
  • Cannellini beans: Add texture and creaminess. You can substitute with any tender white bean, like butter beans or Navy beans, or even chickpeas. 
  • Eggs: I love soft-poaching large eggs right into the sauce, but you could even skip this if you’d like. The beans add enough heft on their own. 
  • Fresh herbs: A generous amount of parsley and dill lightens the richness of the dish and adds a delicious fresh flavor. I wouldn’t substitute with dried as it won’t be quite the same, and I certainly wouldn’t skip them! But you can switch out other tender fresh herbs, like mint, cilantro or basil.  
An overhead photo of a plate with a serving of the shakshuka and a knife and fork. Next to this is the rest of the shakshuka in a skillet, a glass of water and a small bowl of dill.

What are Cannellini Beans? 

Cannellini beans are a type of kidney bean, also called “white kidney beans.” They’re a great source of protein, fiber, and various nutrients, including iron, magnesium, and folate (see the USDA’s breakdown for full nutritional info). They’re also mild and creamy, making them ideal for seasoning and flavoring as you like. 

You can use either canned cannellini beans or simmer them from dried, which takes about 90 minutes. Or substitute with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.

White bean shakshuka garnished with dill and parsley in a skillet with 2 pieces of pita bread. Next to this are small bowls of dill and parsley, a cup of olive oil, and more pieces of pita bread.

How to Make this Easy Shakshuka Recipe

White bean shakshuka may sound fancy, but it stays true to the casual spirit of the original recipe. You simply add canned cannellini beans to simmer along with the sauce!

  • Prep your veggies, adding them to a medium mixing bowl as you go. Halve and thinly slice 1 onion. Core and chop 1 red and 1 green pepper. Mince 2 garlic cloves. 
  • Prep the canned items. Open a 28-ounce can of diced tomatoes. Drain and rinse a 15-ounce can of cannellini beans.
  • Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil over medium-high until shimmering. Add the onions, peppers, and garlic. Season with 1 teaspoon coriander and paprika, ½ teaspoon cumin and Aleppo pepper, and a big dash of salt and pepper. Stir regularly until the vegetables have softened, about 5 to 7 minutes. An overhead photo of onions, peppers garlic and spices being sauteed in a skillet.
  • Simmer. Add the whole can of tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer until the tomato sauce has thickened a bit, about 20 minutes. An overhead photo of the white bean shakshuka sauce in a skillet.
  • Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break an egg into each well. Cover the pan and cook gently until the egg whites have set but the yoke is still somewhat runny, about 5 minutes. An overhead photo of 4 eggs cooking in the white bean shakshuka sauce in a skillet.
  • Meanwhile, prep the herbs. While the eggs cook, chop enough fresh parsley leaves and tender stems and enough dill to get ¼ cup each.
  • Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.
white bean shakshuka garnished with dill and parsley in a skillet. Next to this is a plate with a serving of the shakshuka, a knife and fork, and a small bowl of dill.

What to Serve with this White Bean Shakshuka Recipe

Shakshuka is typically served with flatbread like Pita or Tunisian Mlewi, and I’ll admit some good bread for dipping in the egg yolk and sauce is my favorite move here. But with the cannellini beans you really don’t need it. You can serve this dish all on its own for a gluten-free meal that’s very satisfying.  

More Canned Cannellini Recipes

Browse all Mediterranean recipes.

Visit Our Shop.

Mediterranean Diet Starter Kit

Stock your pantry with the essentials to eat the Mediterranean way, including Greek olive oil, 7 spices, and tahini.

Mediterranean Diet starter kit, with olive oil, spices, and tahini.
4.91 from 10 votes

White Bean Shakshuka

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
An overhead photo of white bean shakshuka garnished with dill and parsley in a skillet. Next to this are small bowls of dill and parsley.
An easy Shakshuka recipe with a small twist: Canned cannellini beans add creaminess and extra heft, making for a satisfying meal with or without pita bread. Enjoy for a healthy breakfast, lunch or dinner. For a vegan version, simply leave out the eggs! This recipe is endlessly adaptable, feel free to use what veggies you have on hand, so long as you don't skip the fresh herbs!
Prep – 10 minutes
Cook – 30 minutes
Total – 40 minutes
Cuisine:
Mediterranean Diet, North African
Serves – 4
Course:
Breakfast, Entree, Lunch

Ingredients
  

  • Extra virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 large green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon Aleppo pepper or red pepper flakes, plus more to your liking
  • Kosher salt
  • Black pepper
  • 1 (28-ounce) can diced tomatoes with their juices
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 4 large eggs
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh dill

Instructions
 

  • Sauté the veggies. In a large pan with a lid, heat about 2 tablespoons olive oil until shimmering. Add the onions, peppers, and garlic. Add the coriander, paprika, cumin, Aleppo pepper, and a big dash of salt and pepper. Cook over medium-high heat, stirring regularly, until the vegetables have softened, about 5 to 7 minutes.
  • Simmer. Add the tomatoes with their juices and the cannellini beans. Bring to a boil, then lower the heat and cover the pan part-way, allowing just a small opening at the top. Simmer for about 20 minutes or until the tomato sauce has thickened a bit.
  • Poach the eggs. Uncover the pan and make 4 wells in the sauce using the back of a spoon. Break the eggs and nestle each egg in a well within the sauce. Cover the pan and cook gently for about 5 minutes or until the egg whites have set but the yoke is still somewhat runny.
  • Finish and serve. Remove the pan from the heat and finish with another drizzle of olive oil and the fresh herbs. Serve immediately.

Video

Notes

  • You can substitute the cannellini beans with other tender and mild legumes, like Great Northern, butter beans, navy beans, or chickpeas.
  • For a vegan version of this recipe, simply leave out the eggs. The beans are hearty and satisfying enough to stand on their own.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 114.7kcalCarbohydrates: 11.9gProtein: 7.7gFat: 4.8gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.8gTrans Fat: 0.02gCholesterol: 163.7mgSodium: 221.8mgPotassium: 485.6mgFiber: 3.4gSugar: 5.9gVitamin A: 2266.2IUVitamin C: 81.7mgCalcium: 89.9mgIron: 2.9mg
Tried this recipe?

Share it with the world

I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
Learn More

Get our best recipes and all Things Mediterranean delivered to your inbox.
4.91 from 10 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Laura says:

    5 stars
    This was fabulous. I could eat it daily!

  2. annika says:

    5 stars
    i've made a lot of different shakshuka recipes and while they've been good, this one is GOOD. was a little worried the kids wouldn't be as big of a fan 'cause they haven't been in the past but they gobbled it up and left none for leftovers the next day!

    1. TMD Team says:

      It's a total win when the kiddos approve! Thanks so much!

  3. Wayne Radford says:

    5 stars
    This is really good.
    New flavours for us, but we both ate it up.

    1. TMD Team says:

      Wonderful! Thank, Wayne!

  4. Sam says:

    5 stars
    An excellent recipe! My wife loved it as a Sunday morning surprise. A departure from eggs and bacon.
    The recipe is easy to follow and comes together quickly. Just be sure to monitor the eggs when you put them in. I left the lid on a bit too long and the yolk was a bit too done. However, the flavors were fantastic.

    1. TMD Team says:

      Thanks, Sam!

  5. lacidar says:

    5 stars
    Like this

  6. Anna Corrine Jacobson says:

    5 stars
    This was sooooo gooood!!!! I only put one egg I so I can have it tomorrow and beyond. Enjoyed the flavors.

    1. TMD Team says:

      Great idea, Anna!

  7. Erin says:

    Great twist on a classic with the white beans! It adds some extra heartiness. I made some toast for sopping up. Perfect breakfast!

  8. Ashley Noble says:

    5 stars
    This was perfect on a cold night. The flavors were amazing. I ripped up the bread and soaked in the tomatoes after cooking. I’m so thankful I’ve come across this blog.

    1. TMD Team says:

      Thanks for coming back to comment and review, Ashley! Much appreciated!

  9. I.Emm says:

    4 stars
    This is good, but needs a lot more spice. 1/2 teaspoon cumin in a big skillet is nothing. A heaping tablespoon maybe. Ditto for the other spices.

  10. Judy says:

    Could this recipe be frozen? Thanks for your great recipes.

    1. Summer Miller says:

      Hi, Judy! Great question,and no I would not freeze this recipe.