Skillet meals
Tomato White Bean Shakshuka
Tomato White Bean Shakshuka with eggs, canned tomatoes, canned white beans.
Make this recipe
Tomato White Bean Shakshuka
- Servings
- 2
- Prep
- ~10 min
- Cook
- ~25 min
- Rest / chill
- ~0 min
- Total
- ~35 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Soften onion in oil for 5 minutes. Stir in cumin and paprika, add tomatoes and salt, and simmer for 10 minutes.
- Fold in beans and warm for 3 minutes. Make four wells and crack an egg into each.
- Cover and cook gently until whites and yolks are firm and eggs reach 71°C/160°F; start checking after 8 minutes.
A little note
Keep the sauce at a gentle simmer so the bottom does not scorch while eggs cook.
Cooking tips
- Reduce the tomato sauce before adding eggs so the whites sit in defined wells.
- Keep the heat gentle after covering and check that both whites and yolks are firm as directed in the method.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.