Skip to main content
LoginSign Up
Shakshuka with White Beans and Dill

Shakshuka with White Beans and Dill

Shakshuka—eggs poached in spicy tomato sauce—is the ultimate all-day meal, perfect for sopping up with crusty bread. Here, creamy white beans add extra substance.

By Courtney HillMarch 29, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Shakshuka, or eggs poached in a spicy tomato sauce, is said to be North African in origin and was brought to Israel by Maghrebi Jews. It’s now popular just about everywhere as a dish that can be served for breakfast, lunch or dinner. As an easily adaptable recipe, variations abound. We add capers for pops of briny flavor and creamy white beans to lend the dish more substance. If you’re a fan of chili heat, leave the seeds in one or both jalapeños before slicing. For serving, bring the skillet to the table and offer warm, crusty bread alongside. Yogurt or cottage cheese on top is a nice final flourish.

Tip

Don’t add the eggs until the sauce has reduced and thickened slightly, otherwise it will be too watery. Also, make sure to turn down the heat to medium-low so the eggs cook gently.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium red onion, chopped

  • 1-2

    jalapeño chilies, stemmed, seeded and thinly sliced

  • 2

    medium garlic cloves, minced

  • 2

    teaspoons cumin seeds, lightly crushed

  • Kosher salt and ground black pepper

  • 28

    ounce can whole peeled tomatoes, crushed by hand

  • 15 ½

    ounce can cannellini or great northern beans, rinsed and drained

  • ¼

    cup drained capers

  • 6

    large eggs

  • ¼

    cup lightly packed fresh dill, chopped

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, jalapeños, garlic, cumin and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned, about 2 minutes.

Stir in the tomatoes with juices, the beans and capers. Bring to a simmer over medium-high and cook, stirring occasionally, until a spatula drawn through the mixture leaves a slight trail, 7 to 9 minutes. Taste and season with salt and pepper.

Step 2

Reduce to medium-low and use the back of a large spoon to create 6 evenly spaced wells in the sauce, each about 2 inches wide and deep enough that the bottom of the pan is visible.

Crack 1 egg into each well, then sprinkle with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes, rotating the skillet about halfway through for even cooking. Off heat, sprinkle with the dill and drizzle with additional oil.