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SUNOLIVOMediterranean Recipes

Vegetarian

White Bean Shakshuka

A bubbling skillet of tomatoes, sweet peppers and white beans, finished with eggs, parsley and dill. Coriander, paprika and cumin bring warmth, while a little chilli gives the sauce a gentle kick. Bring the pan to the table and scoop it up with crusty bread.

Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Difficulty
Easy
Vegetarian
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Four eggs nestled in chunky tomato sauce with white beans, peppers, parsley and dill in a well-used iron skillet

A skillet for any time of day

White beans give this shakshuka a lovely contrast: creamy centres against a chunky sauce of tomatoes and softened peppers. It is just as welcome at a slow weekend breakfast as it is for an easy supper.

Let the sauce thicken before adding the eggs. A sauce that is too watery will not hold the wells; if it looks loose, simmer uncovered for a few more minutes.

Parsley and dill go on at the end so their flavour stays fresh. Serve immediately, with bread for the sauce and eggs.

Ingredients

Serves 4

  • 2 tbsp extra virgin olive oil — plus a little to finish
  • 1 medium yellow onion, halved and thinly sliced
  • 1 large green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp Aleppo pepper or chilli flakes — adjust to taste
  • 800 g (28 oz) canned chopped tomatoes — with their juices
  • 1 × 425 g (15 oz) can cannellini beans — drained and rinsed; about 250 g drained
  • 4 large eggs
  • 15 g (¼ cup) fresh parsley, chopped
  • 10 g (¼ cup) fresh dill, chopped
  • Salt and black pepper — to taste

Method

  1. Soften the vegetables

    Heat the olive oil in a large skillet with a lid over medium-high heat. Add the onion, both peppers, garlic, coriander, paprika, cumin and Aleppo pepper, with salt and black pepper. Stir regularly for 5–7 minutes, until the vegetables soften. Lower the heat if the garlic starts to colour too quickly.

  2. Simmer the sauce

    Stir in the tomatoes and their juices, then the drained beans. Bring to a gentle bubble, reduce the heat and put the lid on slightly ajar. Simmer for about 20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the seasoning.

  3. Nestle in the eggs

    Use the back of a spoon to make four shallow wells. Crack an egg into each one. Cover and cook over low heat for 5–8 minutes, until the whites are set. Cook longer for firm yolks; timing depends on your pan and how you like your eggs.

    For anyone at greater risk from undercooked eggs, use pasteurised eggs or cook until both whites and yolks are firm.

  4. Finish and serve

    Take the skillet off the heat. Scatter over the parsley and dill and add a small drizzle of olive oil. Serve straight away with crusty bread.

Adapted from Suzy Karadsheh’s white bean shakshuka recipe, with original SUNOLIVO wording and imagery. Original recipe

Recipe card

White Bean Shakshuka

Prep 10 min · Cook 35 min · Total 45 min · Serves 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • 1 large green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp Aleppo pepper or chilli flakes
  • 800 g (28 oz) canned chopped tomatoes
  • 1 × 425 g (15 oz) can cannellini beans
  • 4 large eggs
  • 15 g (¼ cup) fresh parsley, chopped
  • 10 g (¼ cup) fresh dill, chopped
  • Salt and black pepper

Method

  1. Soften the vegetables. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the onion, both peppers, garlic, coriander, paprika, cumin and Aleppo pepper, with salt and black pepper. Stir regularly for 5–7 minutes, until the vegetables soften. Lower the heat if the garlic starts to colour too quickly.
  2. Simmer the sauce. Stir in the tomatoes and their juices, then the drained beans. Bring to a gentle bubble, reduce the heat and put the lid on slightly ajar. Simmer for about 20 minutes, stirring occasionally, until the sauce thickens. Taste and adjust the seasoning.
  3. Nestle in the eggs. Use the back of a spoon to make four shallow wells. Crack an egg into each one. Cover and cook over low heat for 5–8 minutes, until the whites are set. Cook longer for firm yolks; timing depends on your pan and how you like your eggs. For anyone at greater risk from undercooked eggs, use pasteurised eggs or cook until both whites and yolks are firm.
  4. Finish and serve. Take the skillet off the heat. Scatter over the parsley and dill and add a small drizzle of olive oil. Serve straight away with crusty bread.

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