White Bean Shakshuka
Updated December 16, 2025
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
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
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
- 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.
- 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.
- 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.
- 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.
- Step 5
Take the skillet off the stove, sprinkle with additional cilantro and serve the eggs immediately, with the side of your choice.
Private Notes
Comments
@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
I thought acidic foods such as tomatoes were a no-no in cast iron?
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?
Cooked per the recipe. Used Trader Joe’s smoked paprika and served with an avocado Romaine lettuce with vinaigrette dressing heavy on the lemon. Home made multi grain spelt sourdough. Cook the eggs how you like them. Was probably about 4.5 mins for us. Was very good!
Excellent! Used basil instead of cilantro (I have that gene) and 1/4 cup vermouth plus 1/4 cup chicken stock instead of water, home cooked Rancho Gordo beans instead of canned. Cooked down a few minutes more to get to the right consistency. Very, very good with crusty bread and Zinfandel.
I used tinned chopped tomatoes instead of the marinara/fresh tomatoes, I also added spinach at the last moment for some more greenery, I left out the jalapeño, ate with sourdough for dinner, delicious! Definitely season/salt to your own preferences as this was nearly too salty for me following the recipe.