From the Cook

1/5

Shakshuka with Beans

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Shakshuka with Beans

1 onion

1 clove garlic

1 ½ cups cherry tomatoes

1 tsp canola oil

salt and pepper(to taste)

1 tsp sugar

1 tbsp tomato paste

1 can white beans(drained and rinsed)

1 can diced tomatoes

1 tbsp lemon juice(from about 1/4 lemon)

½ tsp ground cumin

¼ tsp red chili flakes

4 eggs

¾ oz crumbled feta cheese(for serving)

1 handful fresh parsley(chopped; for serving)

bread of your choice

Instructions

Visit Blog

Instructions

Peel and finely dice the onion and garlic, wash and halve or quarter the tomatoes.

Heat oil in a pan, add the onion, lightly salt it, and sauté until translucent. Add the garlic and tomatoes and sauté for two to three minutes. Add the sugar and tomato paste and caramelize for one minute.

Drain the beans and add them to the pan along with the canned tomatoes. Simmer uncovered over medium heat for ten minutes, or until the tomato sauce has thickened slightly.

Season the tomato sauce with lemon juice, spices, salt, and pepper. Make four small indentations in the bean pan, crack the eggs into them, and cover the pan with a lid. Simmer over medium heat for two to four minutes, or until the egg whites are set. The shakshuka is ready once the egg whites are set. Don't overcook the eggs in the tomato sauce to ensure the yolks remain runny.

Serve shakshuka with feta, herbs and fresh bread, if desired.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Create a Sauce Well 🌋
Let your tomato sauce simmer for 10-15 minutes before adding eggs to develop deep flavor and allow the beans to absorb the spices, ensuring a rich, cohesive sauce rather than watery broth.
Gentle Egg Poaching 🥚
Create small indentations in the simmering sauce and slide eggs into them gently, then cover partially to poach in residual steam—this prevents eggs from breaking apart and cooking unevenly.
Balance Your Acidity 🍋
Add lemon juice at the very end after poaching eggs to brighten flavors without making the sauce too acidic early on, which can prevent proper egg setting and toughen the tomato base.
Toast Your Spices First 🌶️
Bloom the ground cumin and red chili flakes in hot oil for 30 seconds before adding aromatics to unlock their essential oils and create a more complex, restaurant-quality depth of flavor.
Temperature Sweet Spot 🌡️
Maintain a gentle simmer (not rolling boil) when poaching eggs—aim for small bubbles around the pan's edges—so whites set while yolks stay creamy and the sauce doesn't splash over the delicate eggs.