Spicy White Bean Shakshuka is a rich egg dish in a savory tomato sauce enhanced with hearty beans; garnished with jalapeños and feta cheese. This vegetarian recipe is healthy, delicious, and ideal for any time of day.
If you're looking for more savory egg dishes, then you should try my Kale and Mushroom Quiche and my Fresh Herb Spanish Tortilla.
I absolutely love this spicy white bean shakshuka. The first thing that appealed to me was vibrant eggs, nestled in a fragrant tomato sauce. This simple, one-pan meal looks just as good as it tastes! It comes together in a skillet in less than thirty minutes so it's great for a quick, filling meal.
Shakshuka is such a versatile dish because it's totally customizable. When I crafted this recipe, I was craving a spicy shakshuka so I decided to up the heat factor by including cayenne pepper and jalapeños.
Shakshuka originated in North Africa but it's commonly made throughout the Middle East. "Shakshuka" means mixture. A traditional shakshuka recipe consists of poached eggs, tomatoes, and spices.
However, you can add whatever you want to customize your own - just like this spicy white bean shakshuka. That's probably why it's so popular around the world!
More than likely, your pantry and fridge are already stocked with everything you need to make this spicy white bean shakshuka.
This delicious, saucy meal is perfect for dipping! Place your spicy white bean shakshuka in the center of the table and serve it family style. I chose toasted bread but really any bread will do: pita, challah, or naan are tasty options. A side of salad would also round out a shakshuka meal.
Some have said that shakshuka tastes better the next day because the flavors have had time to meld. Use a microwave to reheat leftover shakshuka. I recommend quickly poaching or frying fresh eggs to go along with it. Otherwise, you can fully cook the eggs in your shakshuka so they can be reheated later.
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Should the beans be drained and rinsed.