January 9, 2022| By

Spicy White Bean Shakshuka

Prep Time: 10 minutes
Cook Time: 25 minutes
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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.

spicy white bean shakshuka in a cast iron skillet with toasted bread

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.

spoon removing an egg from the skillet

what is shakshuka?

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!

dish in a pan with bread and cilantro

What do I need to make Spicy White Bean Shakshuka?

More than likely, your pantry and fridge are already stocked with everything you need to make this spicy white bean shakshuka.

  • Spices: This adds a smoky depth to the flavor of the shakshuka.
  • Peppers, Onions & Garlic: These fresh ingredients enhance the flavor of the tomato-based sauce.
  • Tomatoes: The heart of this recipe is diced tomatoes.
  • Tomato paste: This assists in thickening the sauce and intensifies the tomato flavor.
  • Eggs: This is the protein in this vegetarian meal.
  • Cannellini beans: I included these white beans for added protein and a heartier vegetarian dish.
  • Feta Cheese: The perfect salty, tangy finish to this savory meal.
  • Jalapeños: For added spiciness!
dish in a cast iron skillet with a spoon

what is this white bean shakshuka eaten with?

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.

can shakshuka be reheated?

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.

spicy white bean shakshuka with eggs and toasted garlic bread in the skillet


shakshuka in a cast iron skillet with sea salt red pepper and jalapenos in a bowl

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

spicy white bean shakshuka in a cast iron skillet

Spicy White Bean Shakshuka

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.
Serving: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 235kcal


  • 1 Yellow pepper, diced
  • 1 Sweet onion, diced
  • Salt and pepper
  • 5 cloves Garlic, diced
  • 1 tbsp Smoked paprika
  • 1 tsp Chili powder
  • 1 tsp Cayenne pepper, (less or more as desired)
  • 1 tsp Cumin
  • 6 oz Tomato paste
  • 28 oz Diced tomatoes
  • 29 oz Cannellini beans
  • 1 cup Water
  • 4-5 Eggs
  • 2 Jalapeños, sliced, for garnish
  • ¼ cup Feta cheese, for garnish
  • Cilantro, chopped
  • Toasted Bread
  • Olive oil


  • Drizzle olive oil in a large skillet over medium heat. Add yellow pepper and onion to the skillet and cook until onions begin to soften. Season with salt and pepper. Add garlic, smoked paprika, chili powder, cayenne pepper, cumin, and tomato paste. Cook for 3-5 minutes, add olive oil as needed.
  • Add diced tomatoes, cannellini beans, and water to the skillet. Reduce heat and simmer for 10 minutes. Using the back of a spoon, create little wells/pockets in the sauce. Add an egg to each pocket and cover with a lid. For 5-8 minutes, until eggs are cooked to desired doneness. 
  • Garnish with jalapeños, feta cheese, cilantro, and bread (optional).


Calories: 235kcal | Carbohydrates: 39g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 659mg | Potassium: 737mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1490IU | Vitamin C: 58mg | Calcium: 206mg | Iron: 6mg
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Mediterranean

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