Cannellini Bean Shakshuka Recipe

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If you love a good shakshuka but want something a little heartier (or maybe you forgot to buy more eggs…), this cannellini bean version is such a win. It’s warm, comforting, full of flavor, and honestly so satisfying you could eat it for breakfast, lunch, or dinner. The bell peppers give it sweetness, the plum tomatoes create that saucy base, and the beans add a creamy texture that soaks up all the spices. Plus, I toss in some crumbled feta at the end, which melts into the sauce just enough to make everything feel extra cozy.

It’s the kind of one-pan meal you make when you want something that feels like it cooked all day but really takes 20 minutes. And let’s be honest—anything served with warm, toasted pita bread automatically becomes the best thing on the table. I always go back for seconds.

Here are a few tips to make sure yours turns out just right:

• Don’t rush roasting the bell peppers at the start. Giving them that 5-minute head start in olive oil brings out their natural sweetness.
• Use your spoon to gently mash the plum tomatoes as they simmer to help them break down into a proper sauce.
• Crack your eggs into little wells and don’t stir too much once they’re in. Just cover the pan lightly and let them set without overcooking.
• If you like your yolks soft, start checking them around the 4-minute mark. For firmer yolks, leave them a little longer.

Ingredients

• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 can plum tomatoes (400g / 14 oz)
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 can cannellini beans (400g / 14 oz), drained and rinsed
• 3–4 eggs
• 50g feta cheese, crumbled (about ¼ cup)
• Fresh basil, torn
• Fleur de sel or sea salt, to finish
• Toasted pita bread, for serving

Alternative Ingredients

No cannellini beans? Use any white beans—navy beans, Great Northern, or even chickpeas if you don’t mind a little texture.

If you don’t have plum tomatoes, canned diced tomatoes work fine. Just simmer a little longer if they’re more watery.

For a dairy-free option, leave out the feta or replace it with a plant-based cheese crumble.

Want more heat? Add a pinch of chili flakes or a chopped jalapeño when you sauté the bell peppers.

Step 1: Sauté the Peppers

Heat olive oil in a large pan over medium heat. Add your sliced bell peppers and let them cook for about 5 minutes, until soft and starting to get some color.

Step 2: Build the Base

Add the plum tomatoes, tomato paste, minced garlic, ground cumin, and drained cannellini beans to the pan.

Stir to combine everything and let it simmer for about 10 minutes. Use the back of your spoon to gently break up the tomatoes as they cook down into a thick, chunky sauce.

Step 3: Add the Eggs

Once the sauce has thickened slightly, use your spoon to make small wells in the tomato mixture.

Crack one egg into each well. Cover the pan lightly with a lid or foil and let the eggs cook for about 5 minutes, or until the whites are set and the yolks are cooked to your liking.

Step 4: Top and Serve

Turn off the heat and crumble feta over the top. Add fresh basil and a pinch of fleur de sel or sea salt.

Serve hot with warm, toasted pita bread for dipping.

How to Conserve the Recipe

This dish is great for leftovers. If you’ve got any left (which honestly is rare in my house), store the base in an airtight container in the fridge for up to 3 days.

I recommend removing any leftover eggs and storing them separately to avoid overcooking when reheating.

To reheat, scoop the bean and tomato base into a pan over medium heat until warmed through. You can add a splash of water if it’s thickened too much.

If you want to prep it ahead of time, just make the base and add the eggs when you’re ready to eat—it only takes 5 minutes to finish off.

Ways to Serve This Shakshuka

This shakshuka-style dish works for way more than just breakfast:

Hearty brunch: Serve it straight from the pan with a pile of warm pita or crusty sourdough on the side. Add a side of olives or a cucumber salad if you’re feeling extra.

Weeknight dinner: It’s filling enough to stand on its own, but you can pair it with roasted veggies or a green salad if you want to round it out.

Easy meal prep: Make the bean-and-tomato base ahead and just heat up what you need during the week. You can even top it with a poached or soft-boiled egg instead of baking them in.

Packed lunch idea: Spoon the cooled base into a container and pack some toasted pita triangles on the side. Skip the egg or add it fresh when you reheat.

Dinner party starter: Serve it in small ramekins with a slice of pita tucked on the side for a cozy, communal-style first course.