High-Protein Shakshuka with White Beans

This high-protein shakshuka brings eggs and tender white beans together in a warmly spiced tomato sauce. Bell pepper and onion give the base sweetness, while cumin, smoked paprika, and red pepper flakes add savory depth.

It’s a comforting main course you can bake and serve straight from the dish. The eggs finish in the oven, so you can focus on getting the sauce flavorful and thick enough to hold them.

Build a flavorful tomato and bean base

Start by softening the diced onion and red bell pepper in olive oil. This gives them time to become tender before the tomatoes go in. Stir occasionally so the vegetables cook evenly, and keep the heat moderate to prevent the onion from browning too quickly.

Garlic, cumin, smoked paprika, and red pepper flakes bring warmth and a little smoky character. Stir them into the softened vegetables until fragrant; this brief step helps the seasonings mingle with the oil. Red pepper flakes add a hint of heat, so the finished sauce stays balanced rather than dominated by spice.

Crushed tomatoes make a thick, spoonable base, and drained, rinsed white beans add substance and a creamy bite. Let the mixture simmer until it thickens slightly. A sauce that is too loose may spread into the wells, while one that cooks down too far can become overly dense. Stir occasionally and season with kosher salt and black pepper.

Help the eggs bake evenly

Transfer the sauce to the baking dish listed on the recipe card, then make wells with enough room to keep the eggs in place. Crack each egg into a well rather than dropping it onto the surface. This helps the whites stay gathered and makes it easier to judge when they are set.

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Bake until the egg whites are set while the yolks remain soft. The sauce will be hot when it goes into the oven, so avoid making the wells too shallow: the eggs should nestle into the mixture rather than sit entirely on top. Check the eggs near the end of baking, since yolks can firm up quickly once the whites are done.

Finish with parsley and serve hot

Chopped fresh parsley adds a bright, herbal finish to the rich tomato sauce. Sprinkle it over the dish after baking so its fresh flavor and color remain distinct. Serve the shakshuka hot from its baking dish, with some sauce and beans alongside each egg.

For firmer yolks, return the dish to the oven for the additional time listed on the recipe card and check again. Keep an eye on the eggs as they continue baking; the whites should stay set, and you can stop once the yolks reach the texture you prefer.

Frequently Asked Questions

How do you know when the eggs are done?

Look for egg whites that have turned opaque and set, with yolks that are still soft. Check near the end of baking because the eggs can continue cooking quickly. If you prefer firmer yolks, use the recipe card’s guidance and check the dish again.

Why simmer the sauce before baking?

Simmering thickens the crushed tomatoes and lets the beans and seasonings blend into the base. A slightly thick sauce is easier to shape into wells and helps keep the eggs nestled in place while they bake.

What do white beans add to shakshuka?

White beans bring a tender, creamy texture and make the tomato base more substantial. Drain and rinse them before adding them to the sauce, then simmer until the mixture thickens slightly.