This white bean shakshuka with feta recipe is a delicious vegetarian brunch or dinner recipe! Eggs are poached in a savory tomato sauce and sprinkled with feta.
This recipe was reprinted with permission from Let’s Stay In by Ashley Rodriguez.
“Our kitchen and our table are the center of our home. But I don’t expect perfection: I long for relationship. Food brings us to the table and my goal in life is to spend as much time there as possible.” That’s Ashley Rodriguez in her new cookbook, Let’s Stay In. And Ashley’s recipes are designed for just that: a life lived around the table. This white bean shakshuka recipe with feta is perfect for a weekend brunch or a simple weeknight meal. Keep reading for the shakshuka recipe and more about Ashley’s book!
What is shakshuka?
First off, what is shakshuka? Shakshuka is a dish of eggs poached in a tomato sauce that originates from Middle Eastern and Mediterranean regions. Often the tomato sauce includes onions and peppers and is flavored with cumin and paprika. The direct origin is disputed: and today, shakshuka is eaten in countries from Tunisia to Israel to Morocco. Many times since the main ingredient is eggs, a shakshuka recipe is served for breakfast: but it’s also served as a dinner as well.
What’s in shakshuka?
This shakshuka with feta and white beans calls for ingredients you likely have in your pantry already. A blend of spices (coriander and fennel seeds, to name a couple), bell pepper, onion, diced tomatoes, eggs, feta, cilantro, and white beans are all you need to whip up this easy shakshuka recipe.
One thing to note is that this recipe calls for smoked paprika. This is not the same as regular paprika and makes a big difference in this dish. Your grocery store may sell smoked paprika as pimentón.
How to make this shakshuka recipe
I first discovered shakshuka about 10 years ago when we first started cooking and became obsessed with the concept. But the first shakshuka recipe we made wasn’t my favorite — the way that the tomatoes and eggs worked together didn’t seem to fit. So it wasn’t until years later that we tried a different shakshuka recipe and fell in love with the concept. And this white bean shakshuka recipe with feta from Let’s Stay In is one of the most delicious we’ve had.
First off, the smell of toasting the spices in a cast iron pan will blow your mind. Coriander seeds, cumin seeds and fennel seeds are toasted for about 2 minutes to bring out their flavor, then ground in a spice grinder or mortar and pestle.
Aside from toasting and grinding the spices, the rest of this shakshuka recipe is a breeze. In a cast iron skillet, simply saute onion and pepper, then add the tomato sauce and white beans, simmer, and finally add the eggs to poach in the tomato sauce. Once the eggs are done, top with feta and fresh cilantro or parsley, and you’ve got a meal!
About the book: Let’s stay in
Ashley Rodriguez is one of the most talented people we know. She’s author of the book Date Night In, cooking instructor, wife, and mother of three. As creator of notwithoutsalt.com, she blogs about life as told through food. After beginning her career in professional kitchens as a pastry chef, Ashley now teaches in and around Seattle and in her new storefront, the Not Without Salt shop. Ashley is also host and producer of the award-winning web series Kitchen Unnecessary, which shows the magic of cooking wild, seasonal ingredients over the fire all year long.
Oh and as if that’s not enough, she was watercolor illustrator of the 10 lessons in our cookbook Pretty Simple Cooking! Ashley’s second cookbook Let’s Stay In is incredibly gorgeous and organized around the premise of sharing her family’s everyday meals. We visited Ashley and her family in Seattle a few years ago and I can honestly say that the meal she cooked for us was one of the best homecooked meals I’ve ever had. Everything Ashley touches turns to gold, and that’s absolutely true in her home kitchen. Let’s Stay In is a treasure trove of her tried and true beautiful, seasonal recipes that she shares with her family. The collection is interspersed with fun menus, and all of it features her gorgeous photography. And this shakshuka recipe with feta was nothing less than magical (those toasted spices!).
Get the book
Order Let’s Stay In by Ashley Rodriguez here!
*Note: This book is not 100% vegetarian or vegan, though it includes these types of recipes.
Looking for healthy dinner recipes?
This white bean shakshuka with feta is a delicious healthy dinner recipe. Here are a few more healthy dinner recipes on A Couple Cooks:
- Norwegian Vegetarian Meatballs
- Tomato Basil Gnocchi Soup
- Mango Black Bean Chili
- Instant Pot Stuffed Acorn Squash with Pecans
- Vegan Italian Pasta Salad
- The Best Loaded Vegan Nachos
- Moroccan Cauliflower Soup
- Quick Cuban Black Beans
- Ultimate Rainbow Vegetable Sandwich
- Related: 10 Romantic Dinner Recipes
This recipe is…
This white bean shakshuka recipe with feta is vegetarian and gluten free.Print
This white bean shakshuka recipe is a delicious vegetarian brunch or dinner recipe! Eggs are poached in a savory tomato sauce and sprinkled with feta.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 tablespoons olive oil
- 1 red bell pepper
- 1 large yellow onion
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more for sprinkling
- 1 28 ounce can diced tomatoes
- 1 15 ounce can white beans, drained and rinsed
- 4 to 6 large eggs, to your preference
- Freshly ground black pepper
- 1/2 cup fresh parsley or cilantro leaves
- 1/2 cup feta cheese crumbles
- Thinly slice the pepper. Thinly slice the onion.
- Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
- Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
- Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
- Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
- Chop the cilantro. Finish by garnishing with the fresh herbs and feta. Serve immediately.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Shakshuka, Shakshuka Recipe, Shakshuka with Feta, Feta Cheese, Mediterranean, Middle Eastern, Eggs, Brunch, Healthy
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.