White Bean Shakshuka

By Ifrah F. Ahmed

Updated December 16, 2025

Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
Ready In
45 min
Rating
5(476)
Comments
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This white bean shakshuka is heartier than the traditional version and takes advantage of two readily available pantry foods: white beans and jarred marinara sauce. While the beans stretch this meal and give it more protein, the marinara makes it a saucy dish that begs for a thick slice of sourdough on the side. This dish is perfect for any meal and can be eaten at any time of day. If bread isn’t your thing, then feel free to pair it with white rice, which works equally well with the saucy beans and jammy eggs for a filling dinner. For a lighter option, you can enjoy the shakshuka on its own with a side salad. 

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Ingredients

Yield:4 servings

  • 2 tablespoons olive oil 

  • 1 large white onion, diced

  • Fine sea salt 

  • 6 garlic cloves, minced

  • 2 medium tomatoes, chopped

  • 1 medium jalapeño, cut in half lengthwise

  • 1 (15-ounce) can cannellini beans or other white beans, rinsed

  • ½ cup store-bought or homemade marinara sauce

  • 1 handful cilantro leaves, finely chopped, plus more for serving

  • 2 teaspoons ground cumin

  • ½ teaspoon dried oregano

  • ¼ teaspoon paprika

  • ⅛ teaspoon ground pepper

  • 4 large eggs 

  • Toasted bread or cooked white rice (both optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

44 grams carbs; 187 milligrams cholesterol; 356 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 8 grams fiber; 796 milligrams sodium; 17 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large cast-iron skillet, heat 1 tablespoon of oil over medium heat until shimmering, about 1 minute. Stir in the onion, season with salt, cover and cook, stirring occasionally, until the onions have softened a little, about 4 minutes. 

  2. Step 2

    Stir in the garlic and cook until the garlic is starting to lightly brown, about 2 minutes. Next, add the remaining 1 tablespoon of oil, the tomatoes and the jalapeño halves, cut sides down. Cook, covered, until the tomatoes begin to lose some body and break down, about 6 minutes.

  3. Step 3

    Stir in the beans, marinara sauce, cilantro, cumin, oregano, paprika, pepper, 1 teaspoon salt and ½ cup water. Cook, covered, for 8 minutes, stirring occasionally. 

  4. Step 4

    Uncover and make 4 small divots in the sauce and crack the eggs into each of the little spaces. Top each egg off with a pinch of salt and cover the pan. Cook the eggs for 7 to 9 minutes, until the whites are cooked and yolks reach your desired level of doneness. 

  5. Step 5

    Take the skillet off the stove, sprinkle with additional cilantro and serve the eggs immediately, with the side of your choice.

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Ratings

5 out of 5
476 user ratings
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Comments

MJ

I've been making long-simmering red sauces in my cast iron pan for 40 years. it was my grandmother's pan and she used it for 60 years before I inherited it, often for red sauce or chili. I am wondering if the old pans were somehow more tolerant of acid? Mine has stayed seasoned and any iron that leached out was thought to be good for you. What don't I know?

Nina

@MJ nothing. It’s only an issue because some iron will likely leach into the dish and can alter the flavor a bit. If that doesn’t bother you and your pan is holding up, then keep doing what you’re doing

Mahza

I thought acidic foods such as tomatoes were a no-no in cast iron?

A Man with no name

This was really good even though for me it was more of a "pantry dinner," wanting to use what I had on hand and not making a run out to the store. I had a can of "4 bean mix" that included butter beans, red kidney beans, white beans, and chickpeas. I did not have a jalapeño pepper on hand so I diced up some red pepper and threw in some red pepper flakes. 7-9 minutes is far too long to cook the eggs. Served with roti. A nice change from traditional Shakshuka and I will make again.

PCS

Fabulous as a vegetarian hearty stew OR add 1/2-3/4 lb ground pork sausage. A definite crowd pleaser.

AEB

Absolutely delicious. I found it could support more than just 4 eggs.

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