Name: White Bean Shakshuka with Feta Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 onion, finely diced; 1 small carrot, finely grated; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 24 oz jar tomato sauce; ½ cup water (optional); Salt and pepper to taste; 14 oz can white beans (such as Great Northern), drained; 4-6 eggs; ¼ cup crumbled feta cheese; ¼ cup fresh parsley, diced; Baguette

Jump to Recipe

If you’re craving a meal that feels both homey and exciting, White Bean Shakshuka with Feta Cheese is the answer. This one-pan wonder is packed with creamy white beans, luscious tomato sauce, perfectly poached eggs, and the tangy hit of crumbled feta. The addition of vibrant spices and fresh herbs takes each bite to new heights, while the toasted baguette on the side is an open invitation to savor every last drop. Whether for breakfast, brunch, or a cozy dinner, this dish brings color and joy to the table with every spoonful of its rich, aromatic sauce.

White Bean Shakshuka with Feta Cheese Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how such simple kitchen staples come together to create the layers of flavor and texture in this shakshuka. Every ingredient plays its part, building a balanced, satisfying dish you’ll want to make again and again.

Onion: Gives a sweet, earthy background flavor as it cooks down and softens.
Carrot: Adds a subtle sweetness and a boost of color; grate it finely so it melts right in.
Garlic: The aromatic base; don’t skimp for that classic, inviting shakshuka scent.
Olive Oil: For sautéing, lending richness and depth to the vegetables.
Smoked Paprika (sweet or spicy): Brings smokiness, warmth, and a hint of complexity — choose your own adventure!
Ground Coriander: Lends citrusy, floral notes that brighten the sauce.
Ground Cumin: Deepens the earthiness and traditional flavor that makes shakshuka irresistible.
Tomato Sauce (24 oz jar): Forms the luscious base; pick a good-quality sauce for the most vibrant flavor.
Water (optional): Perfect if you prefer a thinner, scoopable sauce.
Salt and Pepper: Essential for balancing and highlighting each nuance in the sauce.
White Beans (14 oz can): The creamy, hearty star; Great Northern or cannellini work beautifully.
Eggs (4-6): Nestled gently in the sauce, they bring tenderness and richness as they poach.
Feta Cheese (¼ cup, crumbled): The salty, tangy crown — don’t skip it for the ultimate finish!
Fresh Parsley: Adds a bright burst of freshness and color right at the end.
Baguette: For serving, because nothing beats mopping up that savory sauce with warm, crusty bread.

How to Make White Bean Shakshuka with Feta Cheese

Step 1: Start with the Aromatics

Preheat a large skillet over medium heat. Drizzle in the olive oil, then add the diced onion and grated carrot. Let them cook together for about 5 minutes, stirring occasionally. As they soften and mingle, your kitchen will already begin to smell incredible — this humble start lays the foundation for the bold flavors to come.

Step 2: Toast the Spices

Add the minced garlic to the pan, along with the smoked paprika, coriander, and cumin. Stir everything together and let it cook for another 2 minutes. This extra step of blooming the spices in oil is key; it unlocks their aromas and infuses the vegetables with a fragrant, layered warmth.

Step 3: Build the Sauce

Pour in your jar of tomato sauce. If you like your shakshuka a touch thinner, rinse the jar with half a cup of water and add it to the skillet too. Stir well and let everything come together — at this stage, the sauce will start to look gorgeously red and inviting.

Step 4: Add the Beans and Simmer

Gently fold the drained white beans into the tomato sauce. Raise the heat until it gently bubbles, then lower to a simmer for about 5 minutes. This gives the beans time to soak up the bright, spicy flavors. Taste the sauce and add salt and pepper as needed — remember, the feta on top will add some saltiness later too.

Step 5: Nestle and Cook the Eggs

With the back of a spoon, make 4-6 little “wells” in the sauce. Crack an egg into each space, being careful not to break the yolks. If you want picture-perfect eggs, you can gently nudge some of the sauce around the whites to help them set in place. Sprinkle each egg with a bit of salt and pepper for good measure.

Step 6: Poach and Finish

Cover the skillet with a lid to help the eggs cook evenly. Let everything simmer for 5-10 minutes, keeping a close eye on the eggs so they reach your desired doneness (runny yolks are a classic, but go for fully set if you prefer!). When ready, remove from heat and lavish the top with crumbled feta cheese and freshly diced parsley. Serve immediately — don’t forget plenty of warm, crusty baguette for the table!

How to Serve White Bean Shakshuka with Feta Cheese

Garnishes

The magic of White Bean Shakshuka with Feta Cheese is in the final sprinkle — a generous shower of crumbled feta and heaps of fresh parsley really make the flavors pop. If you’re feeling extra, try a pinch of red pepper flakes for a subtle kick or a squeeze of lemon over the top for extra brightness.

Side Dishes

This dish is practically a complete meal on its own, but sides can take it to the next level. Warm, toasted baguette is non-negotiable for most, but you could also serve with fluffy pita or thick slices of sourdough. A crisp green salad or a dish of marinated olives adds freshness and contrast alongside the savory shakshuka.

Creative Ways to Present

Individual mini skillets make an adorable presentation if you’re serving brunch guests. Or, for a rustic, family-style approach, keep everything in the pan and let everyone scoop their portion right from the center. Try pairing this White Bean Shakshuka with Feta Cheese with a vibrant tabbouleh or some cooling yogurt sauce for even more flair.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the shakshuka cool to room temperature before transferring it to an airtight container. It will keep beautifully in the fridge for up to 3 days. The flavors actually deepen as it rests, making for a terrific lunch or an easy dinner encore.

Freezing

White Bean Shakshuka with Feta Cheese can be frozen, but it’s best to do so before adding the eggs. Simply cool the sauce and beans, then store in a freezer-safe container for up to two months. When you’re ready to enjoy, reheat gently on the stovetop and finish with freshly poached eggs, feta, and herbs.

Reheating

To reheat, transfer your portion to a skillet and warm gently over low heat, stirring occasionally so it heats through evenly. If the sauce seems thick, add a splash of water to loosen it up. For leftover eggs, a brief stint in the microwave works, but they’re at their very best when freshly cooked.

FAQs

Can I make White Bean Shakshuka with Feta Cheese vegan?

Absolutely! To make this dish entirely plant-based, simply omit the eggs and opt for a vegan feta or just skip the cheese. The hearty beans and spiced tomato sauce provide plenty of satisfaction even without the dairy or eggs.

What type of white beans work best in this recipe?

Great Northern beans are a classic pick because they’re creamy and hold their shape well, but cannellini or navy beans would work equally well. Use what you have on hand — the important thing is to drain and rinse them before adding to the sauce.

Can I use fresh tomatoes instead of jarred tomato sauce?

Yes, if it’s tomato season, go for fresh! Dice about 6-8 ripe tomatoes and sauté them until they break down. You may want to add a tablespoon of tomato paste to intensify the flavor and a little extra salt to compensate for the lack of pre-seasoning.

How do I know when the eggs are perfectly cooked?

Cooking time will depend on your skillet and stovetop. For runny yolks, check around 5 minutes after covering the pan. If you like them more set, 8-10 minutes should do the trick. The whites should be completely opaque but not rubbery, and give the pan a gentle shake to see if the yolks are done to your preference.

Is White Bean Shakshuka with Feta Cheese spicy?

The dish is deeply spiced but not inherently hot unless you opt for spicy smoked paprika or add chili flakes. To dial up the heat, feel free to add a pinch of cayenne or diced fresh chili when cooking the aromatics.

Final Thoughts

If you’re looking for a satisfying meal that impresses with flavor and charm, I hope you’ll give White Bean Shakshuka with Feta Cheese a try. It’s a recipe I come back to again and again — and once you taste that perfect combo of creamy beans, zesty sauce, and melting feta, I think you will too. Enjoy every bite!

White Bean Shakshuka with Feta Cheese Recipe

★★★★★

4.9 from 11 reviews

Author: Noah
Total Time: 35 minutes
Yield: 4–6 servings 1x
Diet: Vegetarian

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Description

A delightful twist on the classic shakshuka, this White Bean Shakshuka with Feta Cheese is a flavorful and hearty dish perfect for breakfast, brunch, or a cozy dinner. The creamy white beans complement the rich tomato sauce, while the eggs and feta add a creamy and tangy finish.

Instructions

Prep the Vegetables: In a preheated large skillet, sauté the onion and carrot in olive oil for 5 minutes over medium heat.
Add Spices: Stir in garlic, paprika, coriander, and cumin; cook for an additional 2 minutes.
Combine Sauce: Add tomato sauce. For a thinner sauce, mix in water. Stir in white beans and simmer for 5 minutes.
Add Eggs: Make indentations in the sauce and crack eggs into them. Season with salt and pepper.
Simmer: Cover and simmer for 5-10 minutes until eggs are cooked to your liking.
Finish: Sprinkle with feta and parsley. Serve warm with a side of toasted baguette.