If there was ever a recipe worthy of “breakfast for dinner” it would be shakshuka. This rich, saucy dish is full of smoky spices, hearty beans, and rich eggs. Make sure to buy or make some homemade crusty bread for dipping, because you’re not gong to want to waste a drop of this delicious tomato sauce!
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What is Shakshuka??
Shakshuka is delicious dish cooked all across the Middle East and North Africa. It’s an incredibly simple and hearty dish consisting of eggs poached in a spiced tomato sauce. I decided to take my shakshuka in a slightly different direction by adding cannellini beans to bulk it up a bit, plus a hefty dose of smoked paprika to give it a deep, fire-roasted flavor.
How to Serve Shakshuka
Most people in the U.S. eat eggs mostly for breakfast, but this delicious dish is great for breakfast, brunch, OR dinner. You’ll want to serve the shakshuka with some crusty bread, pita, or naan to sop of the delicious sauce. No bread? No problem. Spoon the saucy mix over a bowl of grits or rice (like we do here in the south). Just don’t let one drop of that sauce go to waste, promise? K.
Smoky White Bean Shakshuka
Servings 4Ingredients
- 2 Tbsp olive oil ($0.32)
- 4 cloves garlic ($0.32)
- 1 yellow onion ($0.16)
- 1 28oz. can whole peeled tomatoes ($1.69)
- 1/2 Tbsp smoked paprika ($0.15)
- 1 tsp ground cumin ($0.10)
- 1/2 tsp dried oregano ($0.05)
- 1/8 tsp crushed red pepper ($0.02)
- Freshly cracked black pepper ($0.05)
- 1/4 tsp salt, or to taste ($0.02)
- 1 15oz. can cannellini beans ($1.19)
- 4 large eggs ($1.10)
- 1 handful fresh parsley, chopped ($0.20)
- 2 oz. feta, crumbled ($1.12)
Instructions
- Mince the garlic and finely dice the onion. Cook both in a large deep skillet with olive oil over medium heat until the onions are soft and transparent (about 5 minutes).
- Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Add the smoked paprika, cumin, oregano, red pepper flakes, and some freshly cracked pepper as well. Stir to combine.
- Allow the sauce to come to a simmer. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Add 1/4 tsp salt, then taste the sauce and adjust the salt or other spices to your liking.
- Drain the white beans, add them to the skillet, then stir to combine. Allow the skillet to return to a simmer. Simmer for 2-3 minutes more.
- Crack four eggs into the skillet, then place a lid on top and let them simmer for 5 minutes, or until the whites are set but the yolks are still soft. Top the skillet with the crumbled feta and chopped parsley.
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Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Shakshuka – Step by Step Photos
Start by mincing 4 cloves garlic and finely dicing one yellow onion. If you want to, you can also dice a jalapeño and toss it in there as well. Add the garlic and onion to a large skillet along with 2 Tbsp olive oil and cook over medium heat until the onions are soft and transparent (about 5 minutes).
Add a 28oz. can of whole tomatoes (with the juices) to the skillet. Use your hands to crush the tomatoes as you add them to the skillet. Word on the street is that the best tomatoes are reserved for the “whole” canned variety, while lesser tomatoes are used for “diced” or “crushed”. I’m not sure if that’s true, I just liked the organic shapes of the hand crushed tomatoes rather than perfectly diced bits. You can use diced or crushed if that’s easier for you.
Along with the crushed tomatoes, add 1/2 Tbsp smoked paprika, 1 tsp cumin, 1/2 tsp oregano, 1/8 tsp red pepper flakes, and some freshly cracked pepper (about 10 cranks of a pepper mill). Stir to combine.
Let the sauce come to a simmer over medium heat. Let it simmer for 5-7 minutes, or until it’s slightly thicker and saucy. It starts out more watery, but you want it closer to the thickness of V8 juice (if you’re familiar with that!).
Now that the sauce has thickened, it’s time to add the salt. Stir in 1/4 tsp salt, then taste and adjust to your liking. You can also add more smoked paprika or red pepper flakes, if you like an extra punch.
Drain a 15oz. can of cannellini beans and add them to the sauce. Cannellini is the best white bean to use for this recipe because they are larger, tend to be more firm, and don’t break down as easily as navy or great northern beans. Garbanzo beans also work well in this.
Stir in the beans and let it come back up to a simmer. Let it simmer just a few more minutes…
Finally, crack four eggs into the sauce and place a lid on the skillet. Let the eggs simmer in the sauce for about 5 minutes, or until the whites are set and the yolks are still soft. The yolks will be cloaked in a white veil when they begin to cook, so you’ll have to watch the vibrations in the simmering sauce. When they’re still liquidy, they’ll shake from the popping bubbles of the simmering sauce. :)
As it simmers, the sauce will settle some, so I always take a spoon and stir the sauce around the eggs to remix the beans and tomato pieces.
Finally, top the eggs and sauce with 2oz. crumbled feta and a handful of chopped parsley. NOM.
And seriously, every beautifully golden runny yolk deserves some bread for dipping, don’t you think?
Smoky White Bean Shakshuka, it’s what’s for break… dinn… BRINNER!
Yummy!!
Been following you for quite a few years and this is still one of my favourite recipes! Please never archive ;) I’ve since added my own flair to this. I add a bell pepper with the onions and add spinach with the beans. I also like to double the herbs and spices. By far the yummiest shakshuka recipe I’ve tried. Love your recipes!!
I have passed this over for a while but gave it a go today— and it was delicious! I used 5 fresh tomatoes and one 14 oz can fire roasted, and I put cut up boiled eggs on my family’s servings and a poached egg on mine rather than cooking the eggs in the sauce— I’m the only one who likes runny eggs. Delicious! And so easy! I have a couple lunches left for me, and I’ll definitely make this again.
Quick to come together. I prepared the dish exactly as stated, increasing the cumin and salt slightly. Another great recipe!
This recipe is awesome – all your recipes are! Ever since Trader Joe’s discontinued theirs I have been looking for a replacement. I added some green lentils and subbed feta for goat cheese and parsley for cilantro 👌🏼
I was afraid that was the case with TJs version. I’ll have to try this one!
Very easy, perfectly spiced. My husband and I both loved it. Saved to the regular list!
This is one of my all-time favorite Budget Bytes recipes. My partner and I have made this dozens of times – it’s quick, filling, nutritious, with wonderfully complex flavors, and is just the thing for when I come home from work tired and hangry. If we have some not-too-delicate veggies, such as a zucchini, we’ll toss that in along with the onion to bulk it out a little further, and we’ll often use five eggs instead of four – there’s plenty of beans & tomatoes to go around.
I have made shakshuka before but adding the beans were a great choice. I also loved the spices you suggested. Being a quick, complete meal, this will be in our rotation for a while.
So satisfying for a cold day. This kind of dish is right up my alley, but my partner was skeptical. He rated the recipe 2/10, but once I actually made it, he went back for seconds and told me it was a 12/10!
I love the addition of beans to make it more hearty and nutritious. It nicely offsets the acidity of the tomatoes as well. I didn’t even end up eating it with bread, since it was so good on its own.
Haha! I’m so glad he tried it despite his skepticism! :)
Great recipe! I added a little sugar to balance the acid. I also substituted in chipotle powder for the red pepper. Everyone loved it! The balance of spices and flavors was just right and really hit the spot on a cold winter day.
This was really good, I used zucchini instead of beans and added a little sugar and vegetable stock powder to mellow the acidity of the tomatoes, I served over roasted potatoes.:)
This was so good and so easy to make, thank you for sharing!!! When my husband and I made this, we added half a bell pepper because it was hanging out in our fridge waiting for a purpose and used black eyed peas instead of cannellini (we use dry beans because they’re cheaper and black eyed peas were the beans I batch-prepped this week). I personally dislike poached eggs so I put my egg in earlier so the yolk would harden. We served it on brown rice with a bit of pita bread. It was delicious and it took a LOT of willpower to not eat the whole batch. It’s being added to our list of go-to recipes!
Satisfying and very quick meal. Really wouldn’t recommend if you don’t have the eggs, the bread, or the cheese, as they really mellow out and blend the flavour away from its base “dilute tomato acidity” (though maybe I should just have let it simmer longer) – they add the “rich, satsifying” descriptors to this meal. Not something I’d prepare for company, but it will definitely become a weekday go-to when I want something good, warming, and fast!
This is one of my favorite recipes from this site, and I make it fairly often. I can’t eat onions or garlic, but I can tolerate shallot and scallions better, so I often sub those in depending on what I have on hand. Today I made it for my boyfriend who can’t eat eggs, so I swapped the eggs and white beans out for two cans of garbanzo beans. It paired nicely with bread and was a big hit! I’ll keep making it with eggs for me, but it’s nice to know this variations works.
This is my favorite way of using up half-opened jars of salsa from the back of the fridge–easy shakshuka starter. I usually have chunky on hand which already has onion and jalapeno, I just add garlic and extra spices.
Love this variation with the beans! Haven’t thought of that before, makes this more filling!
This recipe is sooo good! I could definitely see myself eating this every week!
I absolutely loved this recipe! It was flavorful and quick, not to mention I had every single thing this called for on hand which made it come together in a pinch. I have recommended your site over and over and will continue to do so the more I try your recipes!!
This is my first time ever having shakshuka. I substituted my homemade garden marinara sauce for sauce in this recipe. It turned out really good! I also used cheddar cheese instead of feta because that is what I had on hand. For the bread, I used the ciabatta bread from budget bytes. Definitely making this again!
This is a new version of my favorite “eggs in purgatory” recipe that I’ve made for years! Since I’m eating alone, I stopped before adding the eggs and kept the base of the dish in the fridge. Instead of doing the eggs on the stovetop, I do an individual portion in a ramekin and bake it in the oven til the egg white is done and the yolk is runny. Perfect for any meal of the day :)
I had this same idea for meal prep – how long/what temp do you cook the eggs in the oven?
this is a great recipe but my eggs take almost 4x the amount of time to cook.
Since moving in together, my boyfriend and I try lots of new recipes so that we can figure out what our “go-to” ones will be and I’m happy to say that this one definitely made the list! Every time we add something new to see how the taste changes. This time we added some jalapeno sausage and it was AMAZING!
We loved this! I made a few modifications just for fun and because I had the ingredients in hand that needed to be used up. Added zucchini to the sautée, used garbanzos instead of white beans, and added a 1/8 teaspoon of cinnamon. The egg poached perfectly and it was delicious served over rice! My husband chopped up serranos and sprinkled them on his serving to add spice.
It was so, so delicious I instantly regretted not having any bread to sweep the plate clean. I addeda bit of sausage to have a bit more to chew on and it turned out incredibly filling. Thank You soo much, I’ve done shakhuka in the past but I’m almost brought to tears by how good it was.
Oh wow! Thanks Anita!
One of my favourite recipes! SO so tasty and versatile. I eat mine with couscous. Excellent pairing!
Oh yummy! Thanks Celi!
This is on my favorite go to budget meals when my fiancé is playing softball during the week. I love your version of adding white beans. Made it tonight and devoured it!!!
How fun!
Yummmm. I’ve made lots of shakshuka variations, but adding cannellini beans is brilliant! I grabbed rosemary bread from the store because it was my best option, and yep, it was soooo good.
Thanks Betsy!
I’ve been using a Shakshuka recipe from Clean Eating magazine for years, and just tried this one after looking at it for quite awhile. Made it exactly to the recipe, except I tossed in a bit of spinach when I added the beans because I had some to use up. Also only used two eggs; I’m saving the extra sauce for another night when we’ll reheat and add two more eggs. Excellent!
Super healthy, and prefer this to the other recipe. But I also love that Shakshuka is one of those dishes that can take a lot of “kitchen sink” ingredients. Use up what you need to!
Yes exactly! Glad you liked it!
Ahhhhh I love this so much. So simple and quick for a weeknight dinner. Delicious over couscous too!
This recipe is a wonderful vegetarian meal. It satisfies both myself (a veggie) and my husbands (an omnivore). I substituted basil for the parsley, which, in combo with the oregano, gave it more of an Italian flavor. I am wondering if using crushed, canned tomatoes would be a practical way to bypass crushing them by hand. This process was quite messy and left my dress covered in red, juicy splotches. I made a double batch to last us most of the work week, and will heat up the leftovers in a pan and make fresh eggs each time as eggs don’t keep as well. I’m so grateful for budget bytes because my husband and I are on a food stamps budget during our year of service in AmeriCorps. Keep the recipes coming please!!
This was so good and filling! I used cilantro (I don’t love parsley) and added some spinach. It looks beautiful and tastes amazing! This will definitely become a new regular, thanks.
Was delicious, will make again and again! Had some soaked white beans we just boiled up and I was looking for something new to do with… this fit the bill perfectly! So quick and easy. Added a splash of sukang maasim for a little more acidity and 1/2 c of home made stock for a little more depth. Yum!
Soooo good! And i used cilantro instead of parsley (bought by mistake)…but oh my goodness; it was delicious!!
Would this work well as a meal prep/frozen? Excluding the eggs, thinking of making those the day of!
You could definitely freeze the sauce and reheat that on it’s own and add a fresh egg each time. :)
What kind of bread do you use? I want to look for crusty bread but don’t know the name.
That was just something I picked up at the bakery department in my grocery store. I don’t think it had a particular name. Sometimes the crustier breads are referred to “artisan loaves” though. Or you can try to make your own with my No Knead Bread recipe. :)
I have made this recipe many times, and am always thrilled by how easily it comes together and how delicious it is! I usually end up adding a bit more paprika, since I can’t get enough of the smoky flavor it gives.
This is one of my weeknight favs! I am a WW and this recipie gives me a virtually free dinner! I use this one especially when I’m pushing towards my weight loss goal. My home grown tomatoes really makes this sing. Thanks Beth for another winner!
This recipe is fire! Winner!
This was yummy and so easy. My nonvegetarian husband was very skeptical but we both loved it. I put this over brown rice.
mine came out really chunky, and not very saucy when i made it….it still tasted amazing! but, any recommendations for getting it a little more saucy, and not so thick/chunky?
What were the chunks of? Onion or tomato?
of tomato, and there wasn’t too much sauce to simmer
I love this dish. SOO yummy and simple and healthy. We eat it over couscous. It makes such an amazing combo.
My husband and myself loved this dish. I have also made it with potatoes instead of beans since I had leftover potato hash. Also amazing. And I sub the feta for goat cheese because I just love it that much more. YUM.
Would you recommend any changes if I take the leftovers to work to reheat?
Nope. :)
I’m going to try bringing this to eat at work too. I’m pretty sure the egg will be overcooked in the microwave though so I plan to remove the egg part before microwaving and add it back to the warm sauce afterwards. :)
Ohhh my glob, this was so good. And easy. And healthy! I was worried about it not being enough food for myself and my black hole of a partner, but we had enough left over for us each to have lunch the next day. My grocery store was out of feta, so I subbed in sundried tomato goat cheese and it was life changing. Definitely queue this up in your recipe rotation.
I made this over grits last night and it was amazing. So simple, so cheap, so healthy! I’ve been looking forward to lunch leftovers pretty much since I finished dinner. Three hours to go…
Awesome recipe! I usually make just a simple Chaldean breakfast cooked the same way but only fresh tomatoes and olive oil but this was a great twist on it almost like a chili but super simple! We ate it with flatbread and it was very filling and delicious! Love your recipes!
Delicious.
Just finished cooking it, and it’s fabulous! I let the eggs cook a bit longer, hoping the dish will hold up better for lunch tomorrow. Thanks for the great recipe :)
Can I use fresh tomatos?
I may turn out slightly different because those canned tomatoes are cooked slightly and usually contain salt.
This is so good!!! Easy, cheap, quick, and delicious. Everything I love in a recipe. This one is definitely going to be a go-to from now on!
This was so good!! It was perfect for a quick weeknight dinner, and very filling. Should be even better as leftovers. Thanks for another great recipe, I have yet to come across one on your blog that I haven’t enjoyed.
Quick and easy to make, and the leftovers are great for breakfast! I have made this recipe many times, exactly as listed.
I love this recipe! I’ve made it a handful of times and am making it again this week. I throw this in the rotation when I want something that’s not super heavy, but is still very filling and satisfying! I make it as written except I add a sliced jalapeno with the garlic and onion. Since I make this just for myself, I cook the egg separately each time, and eat with Trader Joe’s frozen garlic naan. The timing to reheat everything is so quick – perfect for weeknight dinners!
Made this with tonight for dinner. I just used riccota cheese in place of the feta cheese and it tasted delicious.
This is delicious, and easy!!! We abosultely loved it – the servings are large and delicious – I made a 3 serving dish for myself and my husband, and we had exaclty one serving left over. Delicous with naan, and cheap to boot!
This was AWESOME! My husband, a big carnivore, made this for us and loved it. It was so filling yet we both kept getting more. I think I may try adding some sliced bell peppers nice time. This will definitely become a staple in our house. Thanks!
I LOVE this recipe! My housemates tease me for eating it so often. I like to add the spices to the onion and garlic before adding the tomatoes, just to toast them a little bit. I also make a lemon-mint yogurt sauce (which I usually eat on an Afghani eggplant dish) sometimes to top it and it is AWESOME! Thanks so much!
I have about a cup of Shredded chicken that I made previously from some drumsticks Lightly seasoned. I mostly wanted the bones and skin to make some broth later on. Do you think the chicken can be added to the recipe to bulk it up even more? I was thinking about a cup of the meat.
Yes, I think that would be fantastic. :)
Incredible. Easy, tasty. Used diced tomatoes instead of whole tomatoes and it worked perfectly!
Just made it. Loved it! Hubby loved it! I always check your website for meal inspiration. I have made several of your recipes. Thank you from Denmark :-)
This was delicious. The flavor reminds me of Spanish brava sauce which is one of my favorites. It was a relatively quick recipe as well, so I recommend it for weeknight cooking. My husband and two-year-old loved it. I will definitely make it again.
Oh, yum! Hubby says a repeat is required. This is easy, fast and delicious with plenty of protein. We particularly liked the feta on top…It added a nice tang.
I’m so sad to say this really didn’t work for me :( The eggs didn’t cook properly in the sauce and by the time all four were cooked, most of them were hard poached. Maybe if you cooked the eggs separately and dumped them in? Probably won’t make this one again :(
great recipe! Made it as written except added some balsamic vinegar at the end. Next time I would add a jalapeño to make it spicier.
My favorite recipe so far. Lots of flavor, not much work.
I’ve been making this for months now and serving it with rice – it’s so good! And really versatile. Sometimes I use chickpeas, sometimes white beans, once I did black beans – and depending on the spices I can take it Middle Eastern, Indian, Italian, Mexican…. yummm. I’ve also learned to cheat by using salsa mixed with a can of tomato sauce as the base. That lets me skip the garlic and onion sauteeing.
Made this last night. I had never heard of Shakshuka before, but I Looked at the ingredientes and preparation, and it seemed easy enough. It was! I was impressed at the tastiness of the sauce with just a bit of paprika. I was worried the kids might say it was too hot but only the youngest (4) moaned a bit (not much, really). I did a lot more than the recipe (there’s five of us a t home) and there were no leftovers. Next time I’ll make some rice to make ir g o a bit longer – I like my dinners to stetch to the next lunch whenever possible.
This is my second BudgetByte recipe in two weeks, I love them all and I think I’m yout fan! The next one will be the cabbage pancakes.
Really good. Added a jalapeno and substituted tomato sauce + 1 fresh chopped tomato. Gave it a thicker, saucier feel. Served with warm pita, buttered on the inside. Yum!!
I love beans and rice and middle Eastern type food in general, but I was not a fan of this recipe and actually ended up throwing away more than half of it. To be fair, I’m really cautious with food safety and don’t eat eggs undercooked – runny eggs also don’t appeal to me – so I did alter that part of the recipe and cook them til fully done.
I don’t like the taste of undercooked canned tomatoes, so I also let it simmer much longer than the recipe said. By the end, I still tasted acidic, undercooked-tasting canned tomatoes, compared to the smooth-tasting tomato base I normally make out of tomato paste when I cook beans.
I added a LOT or extra spice and it was still really bland to me, and I wasn’t really into the feta either.
Maybe I just don’t know how to poach eggs or my pan was too shallow, but the eggs ended up getting spread out into the whole thing with little bits of egg throughout the sauce. I didn’t think this helped.
Overall, I really disliked this and ended up throwing most of it away, although I hate wasting food.
why would you attempt to cook a meal that called for “poached” eggs if you don’t like runny eggs???
I had a craving this morning for eggs and tomato so I made this. It was very yummy! I did make a small change… a splash of soy and 1/2 tsp sugar to balance out the tomato.
Served it with 2 bratwurst and it was divine! Thanks for the recipe. :)
I have quick question- what size skillet did you use for this recipe? I only have a 10.25 inch cast iron skillet and I wanted to know if this would be enough.
Thanks!
Mine is a 10″ as well. :)
Great change for breakfast – boys loved it.
looks tasty. can you taste the metal with the tomatoes and cast iron? I made some sauce once and it started tasting metallic.
I didn’t taste it, but perhaps my taste buds are just not as sensitive as yours. Having a well seasoned skillet should help prevent the acid from reacting with the iron so much, too. It creates a nice barrier.
Great recipe however I did need to increase the salt and it felt as if it were missing something so I threw in a dash of sugar as well to cut the acidity. Feta gave it the salty dash and parsley the satisfying mellowness I was seeking!
My beans did turn out kind of tough, though, instead of good and silky. Any ideas what I did wrong there?
Delicious and super easy to make! Another great meal!!!
My mouth is WATERING just looking at this! I’m not one to comment before I actually make something, but I’m so excited to try this – especially with the addition of white beans to boost the protein. This would be so good with naan!
Wow
Finally, a shakshuka recipe that doesn’t require me to go out and buy a gajillion different spices that I’d never use again! This was really fantastic. I subbed in one can of Rotel with one can of tomatoes because I’m Texan and that’s what I have in my pantry (seriously, it’s one of my pantry staples) and cut out the red pepper flakes. It was amazing!
Being single and living on my own, this also works great as something that I can make the tomato/bean base and then cook just one-portion servings for myself a couple of times over the week. Makes for super-easy breakfasts all week even on busy mornings!
Your blog has been one of my favorite discoveries this year. Food that tastes amazing without spending hundreds on exotic spices or ingredients!
Really good! I’m having this for lunch every day this week. I made fresh bread to go with it and added a whole bunch of shredded choy sum for extra vegetables :D
Voted another keeper by the Hart household.
It was great! I simmered my tomatoes a bit longer just because I like them that way. Just amazing! I served it with garlic butter knots.
What kind of bread did you serve it with? It looks like a chocolate chip in it and can only think of something like a cinnamon raisin. Just curious.
Haha, it does kind of look like that, huh! It’s actually olive bread. :D
I made this last week and it was FANTASTIC!! I reheated the left overs the next day and just re”seasoned” with parsley and feta and they were just as delicious, if not even a bit better. I also added a bit of avacado the second day and went together nicely :)
I made this for the kids. They really liked it. We’d seen it on food network before and wondered how it was. Your version is very tasty.
This was such good inspiration for my dinner tonight! As an extra shortcut (so I didn’t need to saute onions and garlic) I used garlic salsa from Aldi in place of half of the tomatoes. It was perfect, and took out a lot of the prep time.
Thank you for all of your wonderful recipes!
This is the best Shakshuka! Who knew that white beans and smokey paprika would make something usually a bit pedestrian into something we want to have weekly now. Oh, and the feta is important as it adds a lot of salty goodness. Thank you Beth for another extremely budget friendly and delicious dinner. And, it’s almost a pantry staple kind of thing, because generally, if you cook, you usually have these ingredients around.
Beth, you have saved us so much time and money and given us so many great recipes. Thanks so much.
How have I never had this before! Amazing! I messed up and over cooked the eggs a little, but the creaminess of the beans and everything else together was still perfect!
So Delicious and surprisingly simple! I do not think I would have found this recipe if it wasn’t for your website definitely my favorite food blog! It would be great to see more ‘ethnic’ dishes like this
Thank you for this recipe! We loved it with toasted ciabatta rolls and a few dashes of hot sauce! Delicious meatless meal option! Adding it to our make again list!
Finally had a chance to make this. Amazing! I had to sub a few things: I used 14 oz diced tomatoes and 3 oz of tomato paste with 1/2 cup water and used kidney beans instead of white.
Other than that, followed exactly and LOVED the results!
Really want to try this for dinner tonight! How is the spice level? Love good flavor, just can’t handle too much heat!
Hey Tandra, if it helps, I made this tonight using the spice amounts stated in the recipe and it wasn’t spicy at all, just nicely flavoured :)
Another Budget Bytes winner for me! The feta really takes this to another level. It was like fancy brunch at dinner time:D
Let me start by saying I’ve been following your blog for almost a year, and I now ONLY make recipes from you site. Your recipes always turn out so well, always taste good, and are so easy and affordable. I feel like a chef!
That being said, I’ve never heard of shakshuka in my life. But I thought, “If it’s good enough for Beth, it’s good enough for me!” So I went for it and OMG…. my stomach is still in heaven. My husband just described it as “breakfast soup”, it’s like the best of dinner and breakfast met and had this beautiful meal. I wish I had as much skill at spacing out eggs as you do though, mine definitely didn’t look as pretty, but the taste made up for my ugly eggs!
Thank you for sharing this. It is amazing and I can’t wait to make it for guests.
This is so simple but I can see how it will taste amazing! I gotta find a way to use that tomato-bean sauce.
Maybe I’ll make some tofu scramble and pour the sauce over it. ;)
Hey Teresa – there’s few recipes out there for marinated tofu “feta”. I haven’t tried any yet, but they sound pretty good. Here’s one: http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/. Tofu scrambles sound good too, though!
WOW. This is so easy, and it looks exactly like your picture. We’re just now mopping up the last bites with your home-made naan recipe. Everybody’s smiling. Thank you, more than you know! Your blog went from “thoroughly enjoyable” to “utterly essential” last week when we had to (overnight) launch a heart-healthy household diet. Your recipes are perfect and everything is easy to sub for meatless/dairy-free. I purchased your cookbook moments ago! Thanks for being a genius!
Beth, Your photos make me want to go get a spoon and dip out some of that lusciousness for myself! I like everything in this dish.
I make Shakshuka or Eggs in Purgatory every couple of months and I look forward to preparing your recipe which sounds delicious. I love these well-seasoned, one pot dinners–standing over a bubbling pot with a wooden spoon helps me unwind. Thanks Beth!
This is what I love about your blog, things I would have never thought of fixing together, you create it and now I want to fix it! :) This looks amazing!!
Also, just wanted to send kudos your way! My fiance and I have been going to a nutritionist in Garner, North Carolina. She was educating us on healthier ways to eat and actually SUGGESTED YOUR BLOG for recipes!!! She was so excited when we told her we have been making meals from it! :)
Sending much thanks and big kudos for helping us transition into a healthier lifestyle and giving us such amazing delicious recipes that we can cook at home!
~Heather & Chris~
I am a registered dietitian, and use this web site all the time as well!
That is awesome! I always knew it was a good site but this is yet another confirmation on how great it really is! :)
Looks great! I’ve always wanted to try making Shakshuka but it seems like it’s the kind of dish you’d need to eat right away. Do you know if it reheats well at all?
I’d remove half of the sauce from the pan and only add 2 eggs at the beginning, saving that other half to eat later in the week, since this recipe isn’t going to halve as well as some–well, you can use a smaller can of tomatoes, but half a can of beans is likely to go to waste. My personal issue is an extreme dislike for runny egg yolks–yeah, weird, I know. So my take on this was to poach 2 eggs in the sauce for my husband, and scramble 1 more on the side for me, pouring the sauce over the egg in my bowl. It was a hit at my house, and we gobbled up every bit of the tomato and bean sauce! Tons of flavor make this recipe is a perfect thing for nights when you need to go to the pantry for a meal!
I reheated my leftovers today and they were quite tasty. :) (just used the microwave)
I make leftovers from it all the time. I pretty much do what Janmaus suggested, except I leave all the sauce in the pan when I add the eggs, I just scoop out around them when moving the food from the pan into my bowl. Then, when I go to make it the next day, I just get out a slightly smaller pan than I used the night before, put the leftover sauce in it with a little added water, heat until warm, add the eggs, and eat it all again.
You could probably use the microwave too, but I’m more comfortable with cooking the eggs in a pan.
Do you have any suggestions for doing one serving versions of this? It looks so tasty but I am generally cooking for one.
Hmm, I don’t know that you could really do it one at a time, but I found the leftovers to be quite good. ;)
Perhaps one could make a whole batch and split it between four containers; in a smaller pot put in one portion and poach one egg. Freeze the other portions and reheat as required for quick meals.
Honestly, I have a terrible time poaching eggs in sauce, so whenever I make this or similar recipes, I just do my eggs separately, over-easy, and add on top. That way I can control the yolkiness, and there’s no over-cooked eggs in the sauce for the next day.
You know, that doesn’t sound like such a bad idea. And I’m sure it’s much prettier! :P
Can I use tomato sauce instead of the whole tomatoes? I know it’s crazy but I hate the texture of tomato bits!
Yep!