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White Bean Shaksuka

Perfect for breakfast, lunch or dinner, this tomato shaksuka with white beans is a hearty and easy egg dish for any time of the day! Shaksuka is a one pot wonder and is popular in the Middle East and Northern Africa.


  • 2 tablespoons olive oil
  • 1 large onion thinly sliced
  • 1 large red bell pepper seeded and diced
  • Water as needed
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1/4 teaspoon nutmeg
  • Pinch of ground cayenne
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 can white beans drained and rinsed
  • 6 large eggs
  • Fresh parsley roughly chopped
  • Hot sauce optional
  • Ricotta feta, goat, or cream cheese, dairy-free as needed- I used Kite Hill Ricotta
  • Crusty French bread


  1. Preheat oven to 375F.
  2. Over medium heat, bring oil to a simmer in a large, open-proof skillet. Add onion and bell pepper, reduce heat and cook until onions are translucent and soft, about 10 minutes. If skillet gets too dry, add water 1 tablespoon at a time.

  3. Add garlic, cumin, smoked paprika, sweet paprika, nutmeg, cayenne, salt, and pepper. Stir frequently for 1 minute.
  4. Add the crushed tomatoes and simmer until tomatoes have thickened, about 10 minutes. Fold in the beans.
  5. Create 6 wells in the tomato mixture and gently crack eggs into skillet. Transfer skillet to oven and bake until the white of eggs are set, 8-10 minutes. Top with parsley, cheese, and serve with hot sauce and bread.

Recipe Notes

*Adapted from the NY Times

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